Beef and Bean Chili with Greek Yogurt Cheddar Drop Biscuits

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Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits | Bites of Bri

Are you starting to notice a Friday theme on Bites of Bri? If not, I can catch you up to speed really quick. It’s soup and it’s been every Friday in January so far. Soup, as I’ve said before, is one of my favorite healthy and easy dinners. That makes it perfect for January, when we are all trying to eat light and warm up after the polar vortex.

I’ve tried what feels like hundreds of chili recipes over the years, but I always come back to this one. My tried and true, beloved chili recipe. This one packs just enough heat and has a good mix of meat, beans, and vegetables (the perfect chili combination, if you ask me). And, unlike other recipes, the number of servings in this recipe makes it perfect for anytime. No need to wait for an army to help you eat it.

I made some drop biscuits with cheddar and greek yogurt that were the perfect companion for the chili. These biscuits would be great anytime, but they were seriously perfect to go along with the chili. Slightly sweet, a little cheesy, and extra fluffy….they were great!

Start by chopping the onions and adding them to the soup pot with 2 tablespoons of olive oil. Saute for 7-10 minutes until softened.

Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 22 | Bites of Bri

While the onions soften, peel and dice the carrots, dice the peppers, and mince the garlic. Add these to the onions.

Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 23 | Bites of Bri   Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 21 | Bites of Bri

Saute for 3 minutes.

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Add the beef and use a wooden spoon to break up the ground beef. Cook until all of the ground beef is browned.

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Add the chili powder, cumin, paprika, oregano, and red pepper flakes.  If you aren’t sure how spicy you want it, just wait to add the pepper flakes until the chili is complete. Don’t be intimidated by the amount of chili powder. Stir to combine. Cook for 1 minute.

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Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 14 | Bites of Bri

Add the tomato sauce and beef broth. Add the cider vinegar. Simmer for 25 minutes.

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Then, add the rinsed kidney beans.

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Yum!

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Top with cheddar cheese, sour cream, and greek yogurt drop biscuits.

Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 3 | Bites of Bri

For the biscuits, preheat the oven to 425 degrees.

Combine the dry ingredients. Set aside.

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In a mixing bowl, combine the greek yogurt and milk. Whisk until smooth.

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Using a pastry cutter or forks, add the cubed butter into the flour mixture. Blend until integrated. Then, add the greek yogurt mixture. Using the same pastry cutter (or forks), blend until combined. Add the cheese until integrated. The dough will be very sticky. That is perfect!

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Then, using a large spoon, drop the biscuits onto a pastry mat lined baking sheet (or a parchment lined baking sheet).Bake for 12-25 minutes until golden.

Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 5 | Bites of Bri   Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits 4 | Bites of Bri

Beef and Bean Chili with Greek Yogurt Cheddar Cheese Drop Biscuits |Bites of Bri

Beef and Bean Chili with Greek Yogurt Cheddar Drop Biscuits

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 6 entree portions of chili

A slightly spicy combination of beans, beef, and vegetables make this chili a favorite. Serve with the greek yogurt drop biscuits and everyone at your table will be happy!

Ingredients

  • 2 large onions, diced
  • 2 tbsp olive oil
  • 2 red bell peppers, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 lb ground beef (I used 93% lean)
  • 1/4 cup chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1/4 tsp red pepper flakes (you can wait to add these if you want less heat)
  • 1 15 oz can tomato sauce
  • 1 1/4 cups beef broth
  • 3 tbsp cider vinegar
  • 1 can kidney beans, drained and rinsed

Instructions

  1. Start by chopping the onions and adding them to the soup pot with 2 tablespoons of olive oil. Saute for 7-10 minutes until softened.
  2. While the onions soften, peel and dice the carrots, dice the peppers, and mince the garlic. Add these to the onions. Saute for 3 minutes.
  3. Add the beef and use a wooden spoon to break up the ground beef. Cook until all of the ground beef is browned.
  4. Add the chili powder, cumin, paprika, oregano, and red pepper flakes. If you aren't sure how spicy you want it, just wait to add the pepper flakes until the chili is complete. Don't be intimidated by the amount of chili powder. Stir to combine. Cook for 1 minute.
  5. Add the tomato sauce and beef broth. Add the cider vinegar. Simmer for 25 minutes. Then, add the rinsed kidney beans.
  6. Top with cheddar cheese, sour cream, and greek yogurt drop biscuits.

Notes

This chili freezes well, so you can freeze leftovers should you have any.

http://bitesofbri.com/2014/01/beef-and-bean-chili-with-greek-yogurt-cheddar-drop-biscuits/

Greek Yogurt Cheddar Cheese Drop Biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes 8 large biscuits

These light and fluffy, slightly sweet biscuits are the perfect companion for soups and chilis.

Ingredients

  • 2 cups AP flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 7 tbsp butter, cubed (cold)
  • 1 cup skim milk
  • 8 oz greek yogurt (0% fat)
  • 1/2 shredded cheddar cheese

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the dry ingredients. Set aside.
  3. In a mixing bowl, combine the greek yogurt and milk. Whisk until smooth.
  4. Using a pastry cutter or forks, add the cubed butter into the flour mixture. Blend until integrated. Then, add the greek yogurt mixture. Using the same pastry cutter (or forks), blend until combined. Add the cheese until integrated. Then, using a large spoon, drop the biscuits onto a pastry mat lined baking sheet (or a parchment lined baking sheet).
  5. Bake for 12-25 minutes until golden.
http://bitesofbri.com/2014/01/beef-and-bean-chili-with-greek-yogurt-cheddar-drop-biscuits/

Biscuit Recipe Adapted from  Oikos

Chili Recipe Adapted from Smitten Kitchen

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Comments

  1. Grace says

    Bri I made your chili today- love it! I think what makes the chili SO good is all the vege’s and the abundance of spices!! Absolutely delicious!
    Actually made the drop biscuits too- delicious excellent compliment to the chili!

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