Chili Cheddar Bisquit Pockets Recipes

CHILI CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHILI PIE POCKETS

Steps:

• In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
• Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
• Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
• Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
• In small bowl, beat egg and water with fork or whisk. Brush over dough.
• Bake 12 to 15 minutes or until light golden brown.

CHILI AND CHEDDAR BISCUITS

Steps:

• Preheat oven to 400oF (205oC).
• Heat olive oil in a large Dutch oven over medium-high heat.
• Add paprika, chili powder and cumin, and heat for 1 minutes.
• Add garlic and onions, and cook for a 2-3 minutes.
• Add tomato paste, and cook for 1-2 minutes.
• Add canned tomatoes, beef brisket, beer and beef stock.
• Stir until properly combined, and bring to a boil.
• Add grilled corn and kidney beans, and bring to a simmer.
• Simmer for 30 minutes, remove from heat and transfer to a baking dish.
• Cover chili with the cheddar biscuits, and place in the oven.
• Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
• Preheat oven to 400oF (205oC).
• Heat olive oil in a large Dutch oven over medium-high heat.
• Add paprika, chili powder and cumin, and heat for 1 minutes.
• Add garlic and onions, and cook for a 2-3 minutes.
• Add tomato paste, and cook for 1-2 minutes.
• Add canned tomatoes, beef brisket, beer and beef stock.
• Stir until properly combined, and bring to a boil.
• Add grilled corn and kidney beans, and bring to a simmer.
• Simmer for 30 minutes, remove from heat and transfer to a baking dish.
• Cover chili with the cheddar biscuits, and place in the oven.
• Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
• Remove from oven and serve hot.

CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES

Steps:

• Make the shortcake biscuits
• 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 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
• Make the chili con carne
• In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.
• Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.

CHILI CHEDDAR BISCUITS

Steps:

• Make biscuits: Into a bowl, sift together flour, baking powder, 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 for 20 seconds (about 6 turns) on a lightly-floured surface.
• Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
• Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.

CHILI CHEDDAR BISQUIT POCKETS

Steps:

• Preheat oven per biscuit directions.
• Spread a biscuit out a bit and place a teaspoon of chili in the center and then add about the same amount of cheese.
• Pull the edges together to make a half moon. Be sure to pinch closed well.
• Bake as long as you would a regular biscuit.
• Be sure not to burn you tongue and enjoy.
• You could also use taco filling, meatloaf or other leftover.