Thursday, November 20, 2014

Recipe - Chili and Tea Biscuits

I made this meal on the weekend, it is a favourite of ours during the winter.  The recipe for chili is my mother's, but I think she originally found it in the Laura Secord Canadian Cookbook (correct me if I'm wrong, Mom).  The tea biscuits are from my Nana.  I'm sure she had many recipes for biscuits over the years but this was the one she made the most often in later years. 

Chili Con Carne (I doubled the recipe and made it in the slow cooker so I'd have plenty left over)

3 medium onions, chopped
1 lb lean ground beef
1 (28oz) can tomatoes, diced or whole
1 (6oz) can tomato paste
1-2 tbsp chili powder
1 tsp dry mustard
2 tsp salt
1 tsp white sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 bay leaves (if you have them, I didn't)
1/4 cup cold water
2 (14 oz) can kidney beans, undrained
1 cup corn

Saute onions in a bit of oil until softened then add the beef and brown it.  Add tomatoes and tomato paste.  If using whole canned tomatoes, break them up with your spoon. 

Mix all spices in the water in a small bowl or measuring cup to make a sort of paste. 

Add to meat mixture.  Cover tightly and simmer 1 hour stirring occasionally.  Add beans and corn, simmer for another 15 minutes.

If you're using the slow cooker, after the onions and meat are cooked, add all ingredients to the slow cooker and cook on low for 6-8 hours.

Tea Biscuits (Some people are afraid of making their own biscuits and often just buy them or use Pillsbury.  Try it, it is easier than you think and so worth the little extra effort!)

3 cups all purpose flour
5 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup sugar
1/4 cup shortening
1 egg
2 cups plain yoghurt (the original recipe calls for sour cream, but the yoghurt makes them much healthier)

Mix together dry ingredients and cut in shortening.

This picture is from another recipe, but I wanted to show you this utensil again.  It is perfect for cutting butter or shortening into flour for dough and pastry

Beat together egg and yoghurt and stir into dry ingredients.  If you want to add cheese, like I did, now is the time.  I added about 1/2 cup shredded cheese.

The dough will be sticky, but use a scraper to turn it out onto a board to knead it with some extra flour and it will come together.   Knead 10-15 times.

Cut into pieces about 3"x3". Place on a cookie sheet lined with a silicone liner or parchment paper. 

Bake for 12-15 minutes at 400 degrees F. 

This meal is so cozy on a cold fall or winter day.  E loves chili.  I found this picture from two years ago, I think the first time he tried it.
An answer to the age old question of spoon or fork?  Hands!

1 comment:

  1. Oh my word, never thought to pair these two together!! Looks soooo yummMM!!