TEXAS CHILI ON JALAPENO BUTTERMILK BISCUITS

FOR THE CHILI:
1/4 cup vegetable oil
2 large onions, chopped
1 large green bell pepper, seeded and chopped
2 garlic cloves, minced
3 pounds ground beef chuck
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano, crumbled
1 tablespoon red pepper flakes
1 18-ounce can tomato sauce
1 cup water
1 (15.5-ounce) can pinto beans, drained
Salt and black pepper to taste
FOR THE JALAPENO BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup chilled lard, cut into pieces
2 small jalapeno chilies, seeded and minced
1 cup buttermilk

Preheat the oven to 425 degrees F.

TO MAKE THE CHILI:
Heat the oil over moderate heat in a large, heavy pot or skillet, add the onions, bell pepper and garlic, and stir till the vegetables are softened, about 3 minutes.

Add the beef and cook, stirring and breaking up any lumps, till it is no longer pink, about 10 minutes.

Add the chili powder, cumin, oregano and pepper flakes and stir for 1 minute.

Add the tomato sauce, water and beans, season with salt and pepper, bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring from time to time.

TO MAKE THE BISCUITS:
Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl. Add the lard and rub it in with your fingertips till the mixture is mealy. Add the jalapenos and buttermilk and stir till just blended but still sticky.

Transfer the dough to a lightly floured work surface and knead about 8 times. Pat out the dough 1/2-inch thick and cut out rounds with a 3-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange them on a large baking sheet about 1 inch apart.

Bake in the center of the oven till golden, about 15 minutes.

TO SERVE:
Split the biscuits in half, arrange two halves on each plate, and spoon the chili over the tops.

Servings: 6
Source: Biscuit Bliss by James Villas