Chili, Biscuits and All, in One Pan
Published: 03:01 PM,Jan 10,2022 | EDITED : 07:01 PM,Jan 10,2022
Biscuit-topped turkey chili in a cast-iron skillet. (David Malosh/The New York Times; Food Stylist: Simon Andrews)
Ingredients:
For the biscuits:
1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon fine sea or table salt
1/4 teaspoon baking soda
8 tablespoons/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 milliliters buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
Milk or more buttermilk or yogurt, for finishing
2 tablespoons grated Parmesan, for finishing
For the chili:
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large yellow onion, diced
1 jalapeño, seeded (if desired) and diced
3 garlic cloves, finely grated, passed through a press or minced
1 tablespoon chili powder
1 1/2 teaspoons fine sea or table salt, plus more to taste
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can whole plum tomatoes (1 3/4 cups)
2 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems
Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)
Preparation:
1. Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
2. Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
3. Heat oven to 425 degrees.
4. Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
5. Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
6. Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
7. Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.-- The New York Times.
For the biscuits:
1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon fine sea or table salt
1/4 teaspoon baking soda
8 tablespoons/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 milliliters buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
Milk or more buttermilk or yogurt, for finishing
2 tablespoons grated Parmesan, for finishing
For the chili:
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large yellow onion, diced
1 jalapeño, seeded (if desired) and diced
3 garlic cloves, finely grated, passed through a press or minced
1 tablespoon chili powder
1 1/2 teaspoons fine sea or table salt, plus more to taste
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can whole plum tomatoes (1 3/4 cups)
2 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems
Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)
Preparation:
1. Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
2. Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
3. Heat oven to 425 degrees.
4. Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
5. Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
6. Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
7. Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.-- The New York Times.