Serves6
- Active time:20 min
- Start to finish:4 to 12 hr (depending on slow cooker setting)
September 2009
The great thing about slow cookers is you can drop everything in the pot and not think about it until dinnertime. The drawback is that you lose out on the enormous flavor you get from first browning the meat and vegetables. To compensate, add “power” ingredients that produce a similar depth—here, that means cocoa powder, canned chipotles in adobo, and a bit of Worcestershire sauce. They add a rich savor to a chili that is chock-full of beef chuck, kidney beans, tomatoes, and onions. Fluffy Cheddar scallion biscuits, the dish’s crowning glory, make this a true one-pot meal.
For Chili
-
2 1/2
lb
boneless beef chuck roast, cut into 1-inch pieces
-
2
(15-ounce) cans kidney beans, rinsed and drained
-
1
(15-ounce) can diced tomatoes
-
1
cup
canned tomato purée
-
2
medium onions, chopped
-
3
garlic cloves, minced
-
1
red bell pepper, chopped
-
2
tablespoons
chili powder
-
1
tablespoon
unsweetened cocoa powder
-
1
tablespoon
chopped canned chipotles in adobo
-
1
tablespoon
Worcestershire sauce
-
2
teaspoons
dried oregano
-
1
teaspoon
ground cumin
-
1/2
teaspoon
salt
For biscuit topping
-
1 1/2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1/4
teaspoon
salt
-
2
tablespoons
cold unsalted butter, cut into 1/2-inch pieces
-
1
cup
coarsely grated sharp Cheddar
-
2
scallions, chopped
-
2/3
cup
whole milk
-
Equipment:
a 5- to 6-qt slow cooker
Make biscuit dough:
-
When chili is about 1 hour from being done (see cooks’ note, below), make dough. Whisk together flour, baking powder, and salt in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in cheese and scallions with a fork, then add milk and stir until a soft dough forms.
COOKS’ NOTE: If slow cooker is on a high setting, biscuit topping will take about 45 minutes to cook. If cooker is on a lower setting, it will take about 1 1/4 hours to cook.