We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.
Yield: Serves 8
For the Cornmeal Biscuits:
- 1 cup/120 grams all-purpose flour
- 2/3 cup/92 grams fine yellow cornmeal
- 2 tsp baking powder
- 1 tsp granulated sugar
- 1/2 tsp fine sea salt
- 1/4 tsp baking soda
- 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
- 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
- 1 scallion, thinly sliced, plus more for serving
- milk, more buttermilk, or yogurt, for finishing
- 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing
For the Turkey Chili:
- 3 T extra-virgin olive oil
- 1 1/2 to 1 3/4 pounds ground turkey
- 1 very large or 2 medium yellow onions, diced
- 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
- 6 garlic cloves, finely grated, passed through a press or minced
- 1 1/2 T chili powder
- 2 1/4 teaspoons fine sea salt, plus more to taste, divided
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
- 3 (15-ounce) cans pinto or black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
- sour cream or Greek yogurt, for serving, optional
- sliced or pickled jalapeños, for serving, optional
To Prepare the Biscuit Dough:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
- Fold in the buttermilk and scallion slices.
- Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
- Heat oven to 425 degrees, preferably on convection.
To Prepare the Turkey Chili:
- In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
- Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
- Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
- Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
- Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
- Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
- Remove from heat and stir in cilantro. Taste and add more salt, if needed.
To Finish the Dish:
- Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
- Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
- Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
- Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.