Homemade Chili & Cornbread Biscuits: Ultimate Comfort Food

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while canned beans provide a vegetarian option.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor and are often more affordable.

In a bowl, season 3 lb of Chuck meat with salt, chili powder, and cumin; massage the seasoning into the meat.

Heat avocado oil in a pot over medium-high heat and brown the beef in batches, about four separate batches.

Remove browned beef from the pot using a slotted spoon.

Add tomato puree to the pot and cook for a few minutes until it becomes a slurry.

Deglaze the pot with 16 oz of beer, stirring well.

Add a jar of salsa to the pot and mix well.

Crush tortilla chips and add them to the pot to thicken the chili.

Stir in dehydrated onion and combine everything.

Return the browned beef to the pot and add two adobo chilies and some adobo sauce; stir to combine.

Cover the pot and place it in a preheated oven at 250°F for a couple of hours.

For cornbread biscuits, mix flour, cornmeal, 2 and 1/2 teaspoons of baking soda, and salt in a bowl.

Add lard and butter to the dry ingredients and mix until coarse crumbs form.

Make a well in the mixture and pour in buttermilk; combine until mixed.

Scoop the mixture onto a tray lined with parchment paper and place it in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens