So after that false start--HAPPY FALL!!! Welcome to my favorite season of the year! It is the time of Oktoberfest lagers, pumpkin (pies, ales, seeds toasted with rosemary, whatever), crunchy leaves that you go just a bit out of your way to step on, roasts, root vegetables, stews, and spiked apple cider (heavy on the apple brandy). Especially during this early part of the fall, we've still got all the gorgeous late-summer vegetables lingering even as a snappy cold character enters the air. It's the best of both worlds.
I'm a big fan of stew-and-bread combos during this season, and this post is no exception. To me, there is nothing better than a healthy, hearty chili, stew, or soup paired with a buttery, less-healthy bread (sorry, but bread without butter or cheese isn't worth the flour it's baked with. And don't give me that white-flour-is-bad-for-you nonsense, everything is good in moderation. I promise!). If you insist, you can nix the biscuits in this recipe, and I'll just pretend it didn't happen.
The great thing about this Chipotle Chili and Baking Powder Drop Biscuits recipe combo is how flexible both recipes are. The original recipe for the Chipotle Chili calls for ground turkey, for example, but you can easily sub in ground beef if it is all you have (it will be fattier, but so what? Maybe cut down on the butter in the biscuits if that's the case). You can also add more tomatoes or beans to your heart's content; I majorly upped the spice content by adding an entire can of chipotle chilis in adobe sauce. The Baking Powder Biscuits are quite similar--you can add grated cheese and/or cayenne pepper, like I did, or make them with other binding ingredients (yogurt, buttermilk, etc). Since I don't keep buttermilk or plain yogurt on hand, I added jalapeno cheddar to the mix, which went really well with the spicy chili (if you do want to use buttermilk or yogurt, bring it down to 7/8 cup and bring the baking powder down to 3 tsp).
The Chipotle Chili is originally by Rachael Ray (shaddup, she may be annoying but she's a damn good cook), and the Baking Powder Biscuits are from the trusty How to Cook Everything by Mark Bittman.
Beverage Selections: The drinky-drink world is your oyster here. I love this chili with a spicy, rich Zinfandel, perhaps from California, or another hearty red like Shiraz--basically anything that goes with barbecue will go with this chili. If you're not a red-wine drinker, pick a white that will stand up to the spices in the dish--think of what you would drink with, say, Indian food (maybe an off-dry Riesling or Gewurtztraminer). Beer-wise, I would love to have this with Bell's Two-Hearted Ale, Magic Hat's Jinx, or even Blue Moon Harvest Moon (or similar pumpkin-scented ales). Enjoy!!
I may not be pretty, but my flavors are in the right place.
Buttery, cheesy, flaky warm biscuits are the perfect accompaniment for hot chili.Chipotle Chili--serves four, generously
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped (I used more. Of course)
1 tablespoon kosher salt
2 teaspoons chili powder (Used more of this as well. Mexican-style works well here)
1 teaspoon dried oregano (Skipped this. Subbed cumin)
1 tablespoon tomato paste (Skipped this--didn't have on hand. Subbed more adobe sauce)
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce (No--used the whole can)
1 pound ground turkey (try healthy turkey breast, or low-fat ground beef, preferably organic)
1 (12-ounce) Mexican lager-style beer (I used Sam Adams Boston Lager)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice (I used diced--no need to chop!)
1 (15 1/2-ounce) can kidney beans, rinsed and drained (You can also sub black beans here)
Optional: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish (we didn't use any of these--the biscuits are accompaniment enough) Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano (and/or cumin) and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Bittman's Baking-Powder Drop Biscuits--recipe yields about 10-12 biscuits; I usually halve the recipe2 cups (about 9 oz) all-purpose or cake flour, plus more as needed
1 scant tsp salt
4 tsp baking powder
1 tsp baking soda
2-5 tbsp cold butter
1 cup milk (if you're using nonfat or lowfat milk, compensate with more butter)
Optional: 1/2 cup grated cheese, like cheddar, gruyere, fontina, blue, or parmesan, along with 1/4 tsp cayenne
1. Preheat oven to 450
2. Mix dry ingredients together in a bowl or food processor (food processor is easiest here). Cut the butter into bits and either pulse it in the food processor or pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again (just buy the food processor). All the butter should be thoroughly blended before proceeding.
3. Use a large spoon to stir in the milk and cheese, if using, just until the mix forms a ball. Drop tablespoons (or about 1.5 tbsp, if you like bigger biscuits, like I do) onto a greased baking sheet (I like Pam for baking).
4. Bake 8-10 minutes, or until the biscuits are a beautiful golden brown--be careful not to overcook!! Serve within 15 minutes, preferably dunked into steaming bowls of chili.
