Simply Delicious Chili With Chedder Biscuits

1. 1

   For the Chili:

2. 2

   First chop the onion, coriander stems, and garlic very finely so that they are in somewhat uniform pieces. Heat two glugs of olive oil in a large pot and add the onion, garlic, coriander mixture. Saute until softened probably around 5 minutes, the onions should go transparent. Then get your chili and cut it in half length-wise, remove the seeds to a separate bowl for later use. Finely chop the chili and add to the softened veg in the pan. Then add the nice ground beef. Cook until lightly browned all over and be sure to mash it up so there aren't any big clumps of ground beef anywhere. Quickly add the kidney beans and tomatoes, Worcestershire sauce, cumin and beef broth. Yeah its a lot to add at one time but just prep all the cans and it'll be easy. Once everything is added together turn down the heat to a low-medium and let it bubble away for about 45 minutes or until nice and thick. Serve in a bowl and top with a little dollop of cream cheese and coriander leaves. Enjoy your food

3. 3

   For the Biscuits:

4. 4

   Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a cookie cutter or whine glass cut out as many rounds as possible. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425u00b0F. oven for 15 to 17 minutes, or until they are golden.

* Per serving · 4 servings · Values may vary.