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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Snickerdoodles

Names of food can be misleading: sweetbreads are not actually a loaf of sweet, delicious bread that can be topped with butter but rather various glands of a calf. Head cheese is not actually a cheese but rather a terrine made of the meat from the head of an animal. And snickerdoodles are not actually cookies filled with chunks of a Snickers bar but rather a buttery, cinnamon-sugar cookie.

3113075933_3c50948e13_oThe confusion that can come from the name snickerdoodles is not nearly as confusing as sweetbreads or head cheese but it is confusion nonetheless. I was first corrected about snickerdoodles when a coworker brought in these delicious treats a few months ago.

I made my own version a few weeks ago for a Family Day brunch my parents hosted (yes, we are one of those families who actually get together on Family Day). I used Martha Stewart’s recipe and of course, they turned out brilliantly. They are buttery, soft, and moist and dusted with the perfect combination of cinnamon and sugar. They are also super easy to make!  The only thing you have to be aware of when making these is to not crowd your baking tray. You need to get over the fact that you want to make 12 cookies/tray and quickly be done. I spaced my cookies out 8 per tray and they turned out beautifully.

Recipe is below the cut. Happy munching!

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Tomato Bisque

November 21st’s soup: Tomato Bisque.IMG_4903A simple, but delicious soup. I think everyone should take this soup recipe down. It is the best soup as a side for any sandwich or all on its own. It is creamy, perfectly seasoned with basil and has the sweet, acidic quality from the tomatoes.

GC said it is better than the tomato soup at Cheesewerks; I think he is biased. Another soup for the “Make Again” list.

Happy munching!

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