Biscuits, Beef, And BBQ Sauce: The Makings Of An EPIC Casserole

Ingredients

Chili:

1 pound lean ground beef (or turkey)

½ large onion, finely diced

1 large carrot, peeled and shredded

½ bell pepper, diced

2 stalks kale, chopped (or a few handfuls of spinach)

1½ tablespoons McCormick chili powder

1 19oz (540ml) can Bush’s black or kidney beans, drained and rinsed

1 28oz (796ml) can Hunt’s diced tomatoes, drained

½ cup Heinz ketchup

½ cup barbecue sauce

Biscuits :

2 cups Gold Medal flour (all-purpose or whole wheat)

1 tablespoon Clabber Girl baking powder

¾ teaspoon Morton salt

½ teaspoon garlic powder (optional)

½ cup cold butter

½-3/4 cup milk

1½ cups shredded cheddar cheese

Instructions :

Preheat oven to 450 degrees.

Chili :

In a large oven safe skillet or dutch oven, cook ground beef and onion over medium-high heat until browned. Add in carrot, pepper, kale and chili powder and cook 2-3 minutes until veggies are softened. Add beans, tomatoes, ketchup and barbecue sauce. Cover and simmer over medium heat for about 10 minutes so the flavors can come together. Meanwhile, make your biscuits.

Biscuits :

In a medium bowl, stir together flour, baking powder, salt, and garlic powder. Cut butter into ½” cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just leave it as one piece).

Place biscuits on top of chili mixture, lay a piece of tin foil over top (don’t tighten around the dish — this is only to prevent splatter in the oven. You don’t want it too steamy or your biscuits will be soggy) and bake for 10 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.

NOTES :

To make ahead, cook chili for the 10 minutes and make biscuit dough. Wrap biscuit dough in plastic wrap and refrigerate. Cool chili to room temperature and refrigerate. When ready to bake, bake chili, covered, at 450 for 10-15 minutes before adding biscuits to top and baking an additional 10 minute and proceeding with recipe.
To freeze, assemble completely, minus the cheese, and freeze. To bake, thaw in the fridge overnight or on the counter for 2-3 hours. May require additional baking time if still partially frozen when you bake, but it will be fine! Sprinkle on cheese just before it’s finished baking