• 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

Preheat oven to 450F.

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.

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.

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.

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.