During our vegetarian challenge, I was dying for some hearty chili. The kind of chili you can slather on hot dogs, serve up in a bowl or top on a burger. Sabrina makes a really good vegetarian chili with a ton of mushrooms and other fresh veggies in it, but I wanted a really "meaty", stick-to-your ribs chili that satisfies that chili con carne need. This dish was successful to me. Rich, well balanced and not too spicy, this chili can go on just about anything and fool many a meat-eater alike! I would even put this on an actual hot dog or hamburger, just to give it that boost without feeling extra guilty. The Cheddar Bay Biscuits, well... why not make those, am I right??
For the "Meaty" Chili:
- 1 lrg. onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 3 Tbls EV olive oil
- 2 med. jalapeños, seeded and finely diced
- 3 - 4 cloves garlic. smashed and minced
- 2 cups veggie stock, (I used "Chick-UN" stock)
- 12 oz. brown ale (Newcastle)
- 1 - 14.5 oz. can Pinquinto beans, rinsed and drained
- 2 cups cremini mushrooms, minced in food processor
- 1 - 14.5 oz. can diced tomatoes
- 1 Tbls tomato paste
- 1 Tofurky Italian "Sausage", finely diced
- 1 pkg. Taco "Meat" Soy Mix, (Or use ½ Soyrizo)
- 1 Tbls chili powder
- 1 tsp ground cumin
- ¼ tsp Aleppo pepper
- ½ tsp ground black pepper
- ½ tsp kosher salt
- ¼ tsp dried oregano, crushed
- salt and pepper
In a large pot over medium-high heat, add 2 Tbls EV olive oil and minced mushrooms, and cook stirring occasionally, until nicely browned. Season mushrooms with salt and pepper, stir and reserve to keep warm. Add a little more olive oil, diced onions and the red pepper, and cook, stirring often until almost tender and translucent, about 5 min. Add Taco "Meat (or Soyrizo if using) and Tofurky Italian Sausage, and brown well for about 2 - 3 min. Next add spices, salt and pepper, and toast spices for about 1 min. Add tomato paste, and stir well, cooking for another min. Deglaze with the beer, and reduce slightly. Add veggie stock, diced tomatoes and beans, and stir. Bring to a simmer, and reduce heat to medium-low. Cook for 30 min., stirring occasionally, until nice and thick.
Meanwhile, make some Cheddar Bay Biscuits:
- 1 ¾ cups AP flour
- 1 Tbls + 2 tsp baking powder
- 2 ½ tsp sugar
- ¼ tsp salt
- 1 tsp Old Bay Seasoning
- 3 Tbls vegetable shortening, at room temperature
- 4 Tbls cold unsalted butter, cut into ½-inch pieces
- 6 oz. grated yellow cheddar cheese (about 1 ¼ cups)
- ¾ cup whole milk
For the garlic butter:
- 3 Tbls unsalted butter
- 1 clove garlic, smashed and minced
- 1 tsp chopped fresh parsley
- ¼ tsp kosher salt
Position a rack in the upper third of the oven and preheat to 425º F. Lightly grease a large baking sheet.
Make the biscuits: Pulse the flour, baking powder, sugar, salt and Old Bay in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant ¼-cup portions, 2 inches apart, and bake until golden, 15 to 20 min.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
Serve Chili with some Cheddar Bay Biscuits and a dollop of sour cream and shredded cheese.