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[personal profile] oneroom
This isn't difficult, but you do need to expect several steps. I was just about to get to that cranky-is-this-over-yet phase when I slid it in the oven. Someone who has eaten several of my best dinners ever pronounced this dish my very best dinner ever. I'm not sure I'd go that far, but it is really good. It's adapted from the Seattle Times Best Recipes of 2003.

Chili 'n Biscuits

1. Bake a small sugar pumpkin. I cut mine in half and put it in a baking dish with some water. I baked it at about 375 until it was done.

2. Cook about a pound of spicy sausage. When it's cooked and cooled, slice it up and set aside until the end of step 3.

3. Saute an onion, a red pepper, a green pepper, a jalapeno, and some garlic in a good dose of olive oil. Once everything is soft and even beginning to brown, add cumin, chili powder, and oregano to taste. Stir to blend, and then add about a pound of skinless, boneless chicken. Stir to coat the chicken. Add salt and pepper to taste. Add the juice from one large can of tomatoes. Simmer until the tomato juice is reduced, then add the tomatoes from the can. Cover and simmer for a half hour. Add the sausage and one can of black beans and one can of red beans. Cover and simmer for twenty minutes.

4. While the chili's simmering, preheat the oven to 375.

5. While the chili's simmering and the oven is preheating, make the biscuits. Combine 2 C flour with 1 T sugar, 2 t baking soda, 1 t baking powder, some ground black pepper, and a small handful of salt. Blend in 6 T unsalted butter. Add 1/2 C sharp cheddar cheese, and 1 C of pulp from your sugar pumpkin. Add up to 1/2 C buttermilk - just enough to make a workable dough. Knead the dough a handful of times, then pat to a half inch thick. Cut biscuits into an eye-pleasing shape. (My guests thought the different sizes of stars I had on there were fabulous.)

6. Place the biscuits onto the chili and put it in the oven for about a half hour. Check under the biscuits to make sure they're done before you remove it from the oven. Let it sit for several minutes before serving.
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oneroom

March 2007

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