beef chili + sour cream and cheddar biscuits

Course Breads and Muffins

Ingredients in this Recipe

1 1/4 cups beef broth
1 3/4 cups or 1 19 ounce can kidney beans, rinsed and drained
1 tablespoon crumbled dry oregano
1 tablespoon ground cumin
1 tablespoon minced garlic
1/4 cup chili powder
1/4 cup vegetable oil
2 8 ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
2 green bell peppers, chopped
2 large onions, chopped (about 3 cups)
2 tablespoons paprika
3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
3 tablespoons cider vinegar
Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
Sour Cream and Cheddar Biscuits, below

See Full Recipe at Smitten Kitchen