Chili au bœuf et aux légumes
avec scones faciles au cheddar
Un chili rapide et facile à préparer en un clin d'œil avec des tomates broyées aromatisées et de l'assaisonnement mexicain! Plongez des scones maison tendres et moelleux dans ce chili savoureux!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
1.5 tasse(s)
Farine tout usage
(Contient Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 pièce(s)
Poivron vert
1 pièce(s)
Carotte
1 pièce(s)
Oignon vert
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
(Contient Lait)
3 cc
Poudre à pâte
Pas inclus dans votre livraison
½ tasse(s)
Lait*
¼ tasse(s)
Beurre non salé*
1 cs
Sucre*
½ cs
Huile*
0.38 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.