Recipe

Hosted By
Tracy & Russ

		Chicken and Chili with Sweet Potato Biscuit Crust
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

Chili Ingredients

2 Tablespoons vegetable oil

1/2 pound chorizo sausage

1 large onion

1 each red and green bell pepper cored, seeded and chopped

2 medium cloves garlic, peeled and minced

1 jalapeno or Serrano chili, seeded and minced

3 tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoon dried oregano

1 3/4 pounds skinless and boneless chicken thighs cut into cubes

1/4 to1/2 teaspoon kosher salt

1 can (28 ounces) whole, peeled tomatoes, with juice

1 cup reduced sodium and fat chicken broth

2 cans (15 ounces each) reduced sodium kidney beans, drained and rinsed

1 tablespoon red wine vinegar

Biscuits Ingredients:

2 cups all purpose flour

1-tablespoon light brown sugar

2 teaspoons baking soda

1 teaspoon backing powder

1/2 teaspoon salt

Freshly ground black pepper

6 tablespoons cold unsalted butter, cut into pieces

1/2 cup shredded cheddar cheese

3 tablespoons chopped fresh chives

1-cup cold mashed sweet potato

1/2 cup buttermilk

To prepare Chili: Heat oil in a 6-quart pot over medium heat. Add chorizo, breaking it up with a spatula. Continue breaking it up as it’s cooking. When browned and cooked through, remove chorizo with slotted spoon to a paper town-lined plate. Put onion into pan and sauté 5 minutes. Add bell peppers, garlic and jalapeno; sauté 3 minutes. Then add chili powder, cumin and oregano. Stir just to blend. Put chicken into the pan, stirring to coat evenly with spices and vegetables. Season with salt and pepper. Break up tomatoes with your fingers, adding them with their juice to the chili. Pour in broth. Bring to a simmer and cook 20 minutes, stirring occasionally. Stir beans and sausage into chili. Bring back to a simmer and continue cooking 20 minutes. Stir occasionally. Stir in vinegar. To Prepare Biscuits: Sift flour, sugar, baking soda, baking powder, salt and pepper into a mixing bowl. Add butter, cutting it with your fingers or a pastry blender. Add cheese and chives, tossing to combine. Then add sweet potato, working in lightly with your fingers. Mix in buttermilk with a fork to make a soft dough. Turn dough out onto a lightly floured counter and pat to a ½ inch thickness. Cut with a 3-inch cookie cutter. Pour chili into a 3-quart casserole dish. Lay biscuits on top and bake in a preheated 375 oven for about 40 minutes. Biscuits should be very brown on top and the chili bubbling up between them. You can lift one of the biscuits to check underside for doneness. Let set 10 minutes before serving.