Rachael's Daytime Talk Show
BBQ Beef and Baked Bean Chili

BBQ Beef and Baked Bean Chili

Ingredients

  • 1 tablespoon vegetable oil
  • 3 slices of bacon, chopped
  • 2 pound coarsely ground sirloin
  • 3 tablespoons chili powder
  • 1/2 tablespoon cumin
  • Freshly ground black pepper
  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • 1 15-ounce can pinto beans, drained and rinsed
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire
  • 1 bottle of beer, such as Budweiser
  • 1 cup chili sauce
  • Salt to taste
  • 2 1/4 cup biscuit mix (recommended brand Bisquick)
  • 2/3 cup milk
  • 4 scallions, chopped (green parts only)
  • 2 cups yellow cheddar cheese, grated, divided

Yields: 6 servings

Preparation

Preheat oven to 450°F.

Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp. Remove to a paper towel-lined plate to drain, leaving the fat in the pot.

Step

Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns. Season with the chili powder, cumin and ground black pepper.

Step

Add the onion and garlic, and cook until softened, about 7-8 minutes. Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes. Add the chili sauce and season with salt to taste.

Step

While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese. Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes. Top with remaining cheese and cook for 3 more minutes.

A few minutes before serving, add the reserved bacon back to the pot and stir to combine. Serve the chili ladled into bowls with a cheesy biscuit on top.