Spicy Chicken Chili with Pumpkin Beer Biscuits.
We’re going there.
Wouldn’t be fall without another chili recipe! Come on. I know you want to try a new one. I can barely even use the same one each time. What is it about chili that just makes you want to do whatever the heck you want?
In this case, make a quick spicy chicken version.
Then cover it in beer biscuits. Not just any beer biscuits. PUMPKIN beer biscuits.
(Just be glad I didn’t make pumpkin spice latte biscuits or something.)
Steamy Monday shots. This is just the epitome of autumn for me. Right here. RIGHT HERE.
I’d cannonball in but I might burn my head off.
I’m on a quest. A quest right this second to find the best pumpkin beer. And if you didn’t think I was already basic enough, well… there you go. I want your pumpkin beer suggestions (or perfume beer, as my dad calls it) because it’s October and we can drink it for five minutes.
I’ve never been into pumpkin beer ever – but last year the fact that I couldn’t drink it made me dying to find one I love this year. So far, I’ve only done the leinenkugel harvest patch and the jack o’ traveler and both kind of left me with, like “hey, why doesn’t this taste like pie” questions.
Which yes, I realize is beyond ridiculous.
But is it too much to ask?? That my beer taste like pie?
Shhhhh. Don’t answer that.
Look at that though. Comfort food for the win. (I just wrote “for the WINE.”)
It’s kind of like a biscuit chili pot pie!
I didn’t even want to say that because I already made something similar. And I almost made that recipe because I was craving my biscuits dropped down in my chili, but I knew it needed a spin and needed to be in one big ass baking dish for mass consumption.
Think game day or Halloween weekend or something. Ooooh speaking of Halloween, since it’s on a Saturday are you going to make something fun? Please share because I’d like to make something, but apparently don’t want to put the work into looking for said thing. #millennial
The thing with chili is that it’s allllll about the toppings. At least for us. Right? I mean, the chili itself should be delicious of course but sometimes I wonder how much it even matters considering that we have cheese and red onion and and salsa verde and tortilla chips and cilantro and sour cream and cheese.
And did I mention cheese.
Not that it needs a mention, it’s a given. Especially since it’s in the biscuits too. Ooooooops.
My OTHER favorite thing about chili is how customizable is it. I used chicken but you could use ground beef, turkey or chicken, pulled pork or even short ribs. So much room for possibilities! I realize that I’m asking a lot to have you make soup and then essentially, bake soup with biscuits. So you totally don’t have to do all that – make the biscuits while the chili is simmering and pop ’em on top.
Oh yes. So how would you do it?!
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion, diced
- 2 bell peppers, diced (orange and red)
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2/3 cup pumpkin beer
- 1 (28 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans
- 8 ounces tomato puree
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1/4 teaspoon freshly grated nutmeg
- for topping: queso fresco, sour cream or greek yogurt, green onions, diced red onion, fresh cilantro, crushed red pepper, avocado slices, lime wedges, tortilla strips or chips
- 3 cups all-purpose flour
- 1/2 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks, 3/4 cup cold butter, cut into tiny pieces
- 6 ounces sharp white cheddar cheese, freshly grated
- 1 1/4 cups pumpkin beer
- Season the chicken with the salt, pepper, smoked paprika, garlic powder, cumin and cayenne. Heat a large stock pot over medium-high heat and add 1 tablespoon each of olive oil and butter. Add the chicken and cook until golden and deeply browned on both sides. I cover the pot while doing this and cook for about 5 to 6 minutes per side. Remove the chicken and place on a plate. Reduce the heat to medium-low. Add the remaining tablespoon of olive and butter. Stir in the onion, peppers and garlic. Cook until softened, stirring occasionally, for 6 to 8 minutes.
- In the meantime, shred or chop the chicken into pieces. I throw it in my stand mixer to shred! Add the chicken back into the skillet and stir. Add the crushed red pepper and tomato paste, stirring well to distribute. Cook, stirring often, for 5 to 6 more minutes. Increase the heat slightly and pout in the pumpkin beer to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to release any flavored bits! Add in the whole tomatoes, tomato sauce, pinto beans and tomato puree. Stir in the chili powder, cumin, brown sugar and nutmeg. Bring in a boil, then reduce to a simmer and cover. Simmer for at least 30 minutes, or until you’re ready to eat! Before eating, I like to taste and seasoning additionally if needed (more salt, pepper or chili powder).
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Stir in the grated cheese. Make a well in the center and pour in beer, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.
- Pat the dough into a circle that is about 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet if baking aline. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Baker for 10-12 minutes, or until golden on top.
- If you’d like to bake the biscuits ON the chili, scoop the chili in a large baking dish [9×13 inch at least] and place the dough rounds on top. Bake for 15 minutes, then remove the dish from the oven and gently lift up on the biscuits. When they sit on the chili the bottoms can take longer to bake, so lift slightly (you can flip if you’d like, but it won’t be as pretty!) and lower back down. Cover the dish with foil and bake again for another 15 minutes, or until the biscuits are set. Make sure to check the bottoms before serving!
this is exxxactly what I want to see on a Monday.