Campfire Chili With Buttermilk Biscuits
kodiakcakes.com/blogs/recipes/campfire-chili
Whether it’s warm or a little “chili” outside, we’re revealing our secret for the ultimate comfort dish. This Campfire Chili recipe stars Kodiak® Buttermilk Power Cakes®, adding a hearty layer of crispy biscuits that elevates this favorite summer soup. The smoky aroma of chili and golden, fluffy biscuits creates a mouthwatering combination that warms you from the inside out. If you aren’t huddled around a campfire, this dish brings the vibe of an epic day spent outdoors right to your dinner table, just with an extra punch of protein.
Recipe provided by Kitchen McCabe
- Calories 510
- Protein 35g
- Total Fat 25g
- Carbs 38g
Ingredients
For the chili:
- 2 pounds ground beef
- 1 sweet onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoons smoked paprika
- 1 teaspoon worcestershire sauce
- 2 tablespoons tomato paste
- 1 15 oz. can kidney beans, drained
- 28 oz. Canned Crushed tomatoes
- 28 oz. Canned diced tomatoes
- Salt and pepper, to taste
For the biscuit topping:
- 1-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 teaspoon baking powder
- 7 tablespoons butter, cold, cut into cubes
- 1 cup whole milk
Directions
Directions:
- Place a Dutch oven over medium-high heat (campfire or stove).
- Add the beef and cook until golden brown, breaking into crumbles as it cooks.
- Add the onion, bell pepper, and jalapeño to the beef and sauté until onion softens, 2-3 minutes.
- Add the garlic, chili powder, smoked paprika, Worcestershire sauce, and tomato paste to the beef. Sauté for 1 minute.
- Add the crushed tomatoes, diced tomatoes, and kidney beans to the mixture and bring to a simmer. Let simmer, stirring occasionally for 10 minutes. Season to taste with salt and pepper.
Make the biscuit topping:
- Add the Kodiak mix to a bowl and whisk in the baking powder. Cut the butter into the flour with a pastry blender, or using your hands, until it resembles coarse crumbles.
- Stir in the milk until a thick dough forms. Let rest 5 minutes.
- Spoon the biscuit dough over the top of the chili so that the entire top of the chili is covered in dough mounds.
- Place a lid on the Dutch oven and continue to cook for 15 minutes, or until the biscuits are puffed and cooked through.
- Spoon chili and biscuit topping into bowls and serve!
*Alternate: Make this chili at home by placing the Dutch oven uncovered, inside a preheated 400° F oven and cook for 15 minutes, or until biscuit topping is golden brown.