BBQ Beef and Baked Bean Chili - Rachael Ray

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
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