Chili Con Carne with Garlic Cheddar Biscuits

Every great cook has their own chili recipe. Growing up chili was a staple in our house. Everyone loves chili. Except for me. I don’t like kidney beans. I don’t like their fleshy, grainy textures, their hard exterior or their slightly woody flavour. Because of this, I rarely eat chili. But, unfortunately, I live with someone who loves with chili.

In flipping through the pages of my trusty Williams-Sonoma Soup of the Day I discovered a recipe for Chili Con Carne which, to my delight, does not have kidney beans!!! I know this is something I should have probably known as I claim to love food but I didn’t.

photo 2This is the best chili ever! Huge chunks of tender, juicy meat, spicy and sweet peppers and a mix of amazing spices: chili powder, cumin, coriander and cilantro. It has a great Tex-Mex flavour to it. This chili has a rich, deep flavour and gives off an amazing aroma. It had such an intense smell that a vegetarian coworker admitted how good it smelt! I think if a meat-based meal can make a vegetarian admit that it smells and looks good, then you have a classic, make-again recipe.

And of course, what is chili without biscuits?

photo 1(2)photo 5(1)I made these biscuits as a Sunday morning, stay-in brunch, served with my fluffy scrambled eggs and prosciutto. They are best eaten day of, warm and flaky from the oven. The combination of cheddar, butter and green onion cannot be matched. This is another classic, make-again recipe.

I stumbled across two recipes that are easy and work perfectly together. Both are below the cut – happy munching!

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