It only took until the end of winter for me to make my yearly chili. I found this recipe years ago, entered it into a work Chili Cook-off, and those that tried it found it to be too hot.
Or did they? Because I took home top prize.
Embarrassing for some, badge of honor for me. I want to feel the chili when I eat it in addition to tasting it. I’ve made minor changes here and there, usually with the meat addition, but it’s still my favorite chili hands down.
I thought about making a jalapeño cornbread with it, but ever since I visited a Jim ‘N Nick’s BBQ in Alabama, I fell in love with their cheese biscuits. Y’all can buy their mix down south, but I can’t get it here. So I found a copycat recipe and appropriately named them my Jiminick Biscuits. But in keeping with the Fuego theme, let’s put a jalapeño on them too. Alright, let’s get it at it.
The Prep Table
There’s a lot going on, as there usually is with chili. Hey Texas, I don’t want to hear it – I’m using beans. I like your bowl of red, don’t get me wrong – but I need a chili with some bean.
I found this “Ancestral Blend” beef that had beef heart and liver added, so I needed that. I like a good bison meat too, so let’s get at that too. You know I love that Flatiron Pepper Can’t Feel My Face pepper flakes, and since we’re getting spicy – I’m using it. I use generous handfuls of sliced habanero, Serrano, jalapeño to get that heat profile. I add the necessary garlic, onion, green pepper and season it with some chili powder, cumin, and chili paste. I’m telling you, this is a dynamite chili.
To compliment the chili, I need some bread. This sweet savory blend is makes for a great pop-able biscuit. I use mini muffin tins for this one, and they’re best eaten warm. Buttermilk, egg, cheese, sugar, flour, salt, baking soda, and vanilla extract. Mix it with some cheese, and top it with a sliced jalapeño. I know, it sounds good. It will be.
The Process
There’s times when the slicing and dicing is an arduous process. Whenever I made a chili, I enjoy it. I like seeing the colors come together. Same goes for the seasonings. I like to premix them before throwing it in the pot. It’s a weird quirk I have, I think.. but it’s culinary art, right?
Took a large pot and cooked up half a pack of bacon. I took the package, cut it right in half, and threw it in the pot. Cook it up and set it aside. I didn’t get it stupid crispy, because we’re throwing it back in at the end. Get it cooked and leave the greasy bacon result in the pot (I know you would anyway).
Throw the meat in there and get it browned up. This was two pounds of meat plus a half pound of bacon – so it’ll be a nice hearty bowl when done. Once that meat is good, go ahead and dump in the tomato products. I added two cans of whole peeled, a can of crushed, and half a mini-can of paste. If you don’t like the thicker bits of tomato, swap it out for the crushed, but the bigger pieces makes for a good looking chili. Another thing I forgot to mention – a couple bouillon cubes. I think I put 2-3, I don’t really remember to be honest. It was kind of an after-thought and was probably not necessary, but I did add them.
Dump in that pepper medley and seasoning blend and let it simmer for an hour. I gave it a solid stir about every 15 minutes or so – but you’ll see I occupied my time making them jiminicks, so whenever I had a minute, I threw the chili a stir.
The biscuits are stupid easy. Get your powders mixed up – a Cup and a half of flour, 2/3 Cup of sugar, and a bit of baking powder, baking soda, and salt. Get that pre-mixed and get another bowl for your liquids.
I mixed up a beaten egg, splash of vanilla, about 3/4 Cup of buttermilk, and a half stick of melted butter (the healthy part). Mix your liquids, mix your powders, and go ahead and dump in that wet bowl.
Once you have that nice sticky blend, introduce a ton of cheese – easily over a cup of shredded cheddar. You can see in the picture below, you want that cheese to have a presence, so don’t be shy. Spray that mini-tin with your favorite cooking spray, your oven should be at 400 degrees (I was going to put them on the RecTeq, I promise I was – but I had already invested in a lot of kitchen time).
I thinly sliced up a jalapeño and added it to the top of each one. I pressed it down slightly (Might want to press it a bit more firmly based on my result) and popped it in the oven. These don’t take long, about 10 minutes. Do the toothpick test if you choose, but you’ll see when they start to get color, take them out.
With about 15 minutes left, I dumped in the drained chili beans and the chopped bacon I cooked up earlier. You’re just adding heat to these, so you know that chili is almost done. Give it about 10-15 of heat (perfect timing with the biscuits) and it’s almost time to dine!
I kept some jalapeño off some of the biscuits because my wife is not a fan of the spicy. She gets a couple, I get the rest – biscuits done right.
The Result
Everyone has their favorite chili toppings. When I get it at a restaurant, or from a Hormel can – I dump a ton of hot sauce in there (Cholula is my favorite). I knew this was a spicy chili, so I didn’t need it. I also didn’t need the fresh sliced jalapeño, but I did it anyway. My favorite toppers are a little bit of cheese and fresh onion/jalapeno. I don’t know where you sour cream people come from adding it to chili, but to each their own.
You can see the meatiness of the chili. The bacon isn’t overpowering, just compliments it. I took the next two pictures because you can see the complexity of the chili in the first picture, and that oh-so-perfect bake of the biscuit in the second.
I made a big ol’ pot of this and gifted it to some (with great reviews!). It wasn’t just those glutton for punishment at that chili cook-off probably 10 years ago.. the recipe stood the test of time. It was thick enough to easily vacuum seal for later without creating a mess. Unfortunately for the biscuits though – they went fast.
One of my favorite meals to make and to enjoy. I understand it isn’t for everyone, with the amount of spicy in there, but it’s what I like. Hope you find some happiness in this recipe! If you didn’t already know, I got back on that Instagram and to share these with a new crowd. And for those asking – no, I won’t be doing any videos, live streams or anything like that for these cooks. Come read, come look, ask me questions – but I’m not about to video it – I’m no Matty Matheson.
Chili Inferno
Ingredients
- 1/2 Lb Bacon
- 1 Lb Force of Nature Ancestral Blend
- 1 Lb Ground Bison
- 1 Green Bell Pepper Diced
- 1 Yellow Onion Diced
- 6 Jalapeno Peppers Diced
- 8-12 Habanero Peppers Diced
- 5-8 Serrano Peppers Diced
- 3 Cloves Garlic Minced
- 1.5 Tbsp Cumin
- 1 Tbsp Hot Pepper Flakes Flatiron Pepper Co.
- 3 Tbsp Hot Chili Powder
- 2 Tbsp Beef Granules
- 1 Can Crushed Tomatoes (28oz)
- 2 Cans Whole Peeled Tomatoes (32oz)
- 2 Cans Hot Chili Beans (32oz)
- 1 Can Beer Pabst Blue Ribbon
- 3 oz Tomato Paste
- 1 oz Chili Paste
- 2 Cups Water
Instructions
- In a big ol' soup pot, cook up the bacon until browned at medium. Remove and set aside, get rid of excess grease, but leave a little bit for flavor. Chop up the bacon into small pieces for later.
- Throw the Ancestral Blend/Ground Bison in and brown it up. When cooked, add in the rest of the ingredients: peppers (green, jalapeno, habanero, serrano), onion, garlic, cumin, chili powder, bouillon, pepper flakes, tomatoes (whole, paste, crushed), beer, chili paste and water.
- Reduce heat and simmer on low for about an hour, giving it an occasional stir.
- After an hour, add the beans and the chopped up bacon and simmer for an additional 30 minutes.
- Serve with raw onion, sliced fresh jalapeños, French's Crispy Onions, Cheddar cheese, whatever you do.
Notes
The Jiminick Biscuit
Ingredients
- 1.5 Cups Flour All Purpose
- 3/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2/3 Cup Sugar
- 1/4 Tsp Salt
- 3/4 Cup Buttermilk
- 1 Egg Lightly beaten
- 1/4 Tsp Vanilla extract Don't cheap out! Get the good stuff
- 4 Tbsp Butter melted
- 1.25 Cups Shredded Cheddar Grate it, don't buy pre packed!
Instructions
- Fire up your pellet smoker (or oven) to 400 degrees. Give that mini muffin a healthy spray of cooking spray.
- Bowl 1 (Dry's): Combine your flour, baking powder, baking soda, sugar and salt. Whisk together and set aside.
- Bowl 2 (Wet's): Crack the egg and lightly beat. Add the buttermilk and vanilla extract until the egg is smooth.
- Combine bowl 2 with bowl 1 and add the melted butter. Stir until well combined. Add in that grated/shredded cheese until that beautiful dough is all together.
- Take a spoon and scoop into that greased muffin tin. Put less than you think – these things balloon up pretty healthily. Put in your smoker/oven for about 10 minutes – but keep an eye on them after 5.
- Eat while warm! If there's any left to save, definitely pop it in the microwave – they're so good with a little heat.
I actually drooled on my shirt reading this. Thanks a lot.