Beef and Veggie Chili
with Easy Cheddar Drop Biscuits
Quick and easy chili comes together in a flash when you start with flavoured crushed tomatoes and Mexican Seasoning! Dunk tender and fluffy homemade biscuits into the flavourful chili!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Green Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
3 tsp
Baking Powder
Not included in your delivery
½ cup
Milk*
¼ cup
Unsalted Butter*
1 tbsp
Sugar*
½ tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add flour, baking powder, 1/4 tsp (1/2 tsp) salt, 1 tbsp (2 tbsp) sugar and half the cheese to a large bowl. Whisk to combine.
- Measure 1/2 cup (1 cup) milk, then transfer 1 tbsp (2 tbsp) to a small bowl.
- Add 1/4 cup (1/2 cup) butter to a medium microwave-safe bowl or small pan. Microwave to melt, 30 sec.
- Add sour cream and remaining milk to bowl with butter. Whisk until smooth.
- Add sour cream mixture to flour mixture, then stir until just combined.
- Double-line a baking sheet with parchment paper.
- Scoop batter into 6 equal-sized biscuits onto the prepared sheet.
- Brush reserved 1 tbsp (2 tbsp) milk over tops of biscuits.
- Bake in the top of the oven until puffed and golden, 14-17 min.
- Transfer baked biscuits to a rack to cool, at least 5 min.
- Meanwhile, grate carrot.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add peppers, carrots and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes and 1/2 cup (3/4 cup) water. (TIP: Swirl water in the tomatoes can to get every last drop!). Bring to a simmer.
- Reduce heat to medium-low. Cook, stirring occasionally, until chili thickens slightly, 8-10 min. (TIP: If you have extra time, reduce heat to low and simmer chili for longer!)
- Season with salt and pepper, to taste.
- Divide chili between bowls.
- Serve biscuits alongside. (TIP: Any leftover biscuits will keep well in a sealed container at room temperature for up to 3 days.)
- Sprinkle green onions and remaining cheese over top.
