Five alarm chilli in the biscuit bowl
- For the biscuit mix
- 400 g plain flour
- 2 1/2 tsps baking powder
- 1 tsp salt
- 70 g vegetable shortening (recommended: Trex)
- For the five alarm chilli
- 150 ml full fat milk
- 1/2 tsp cayenne pepper
- Plain flour, for dusting
- 450 g ground braising steak
- 2 medium onions, chopped
- 1 medium green pepper, seeded and chopped
- 1 clove garlic, chopped
- 2 (400 g) cans Mexican-style stewed tomatoes (you can add a couple of tablespoons of salsa to regular stewed tomatoes if you can't find Mexican-style stewed tomatoes)
- 1 (400 g) can kidney beans, drained and rinsed
- 2 tbsps chilli powder
- 1 tsp salt
- Freshly ground black pepper
- For the toppings
- Grated sharp cheddar
- Sour cream
- Sliced spring onions (white and green parts)
- Tortilla chips
1) Make the biscuit mix: sift together the flour, baking powder and salt then cut in the shortening until it resembles crumbs. Set aside.
2) Preheat the oven to 230 degrees C. Invert a 6 hole muffin tin and spray the underside with vegetable oil cooking spray.
3) Stir together the biscuit mix, milk and cayenne in a medium mixing bowl. Shape into a ball. Turn out onto floured surface and knead 2 to 4 times. Divide the ball into 6 pieces. Roll each piece into a 15 cm circle. Place 1 dough circle over each muffin cup. Press around the cup to form a bowl shape. Bake for 12 to 15 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
4) Brown the ground chuck over medium heat in a Dutch oven. Add the onions and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Add garlic and cook until fragrant. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes. Season with ground black pepper.When ready to serve, spoon hot chili into the biscuit bowls. Garnish with shredded Cheddar, sour cream, sliced green onions, and corn chips.