Hi guys! For the third post in my Sunday Dinner series, I wanted to share an easy classic that makes super-delicious leftovers that are freezer-friendly. Chili and biscuits!
Chili and Biscuits
1 pound of cooked and drained ground beef (optional, but when I make without I add a can of black beans)
1 pepper (or the leftover bits of pepper from your fridge, as we did)
1 onion
3 stalks of celery
1 minced garlic clove
2 tins red beans
2 tins diced tomatoes
1 tin condensed tomato soup
salt, pepper, chili flakes, Worcestershire sauce and chili powder to taste
How you make this really depends on how much time you have. If you’re in a hurry, saute your vegetables until they’re soft, then add your canned tomatoes etc and bring to a boil and then serve.
If you’re having a cosy day at home and have loads of time, go ahead and just chuck everything into a pot and let it simmer until your vegetables are all soft.
It literally could not be easier! Cooking the meat separately as part of the prep portion of your cooking keeps the fat out of your pot, which keeps the consistency nice.
For the biscuits, you can use a mixed box, or your favorite recipe. My mom has always used a Company’s Coming recipe, which is not available online so I’m not going to post it here. The Company’s Coming books are pretty easily available at your local library, and there’s loads of scratch biscuit recipes out there. The most important thing we do, as always add some add-ins. In this case, it was some tiny chopped jalapenos and a bunch of grated smoked cheddar cheese. Then you slather them with butter!
Let me know if you try this easy chili recipe for your next Sunday dinner!
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