Spicy Chicken Chili With Pumpkin Beer Biscuits

Serving 4 people

300 min


  • baking powder 4 teaspoons baking powder
  • baking soda 1 teaspoon baking soda
  • beer 2/3 cup pumpkin beer
  • brown sugar 1 1/4 cups pumpkin beer
  • butter cheesy pumpkin beer biscuits
  • canned pinto beans 1 tablespoon brown sugar
  • canned tomato sauce 1 1/2 sticks (3/4 cup) cold butter, cut into tiny pieces
  • canned tomatoes 2 tablespoons butter
  • cayenne 1 (15 ounce) can pinto beans
  • chili powder 1 (15 ounce) can tomato sauce
  • crushed red pepper 1 (28 ounce) can whole tomatoes
  • cumin 1/4 teaspoon cayenne
  • flour 1 1/2 tablespoons chili powder
  • garlic cloves 1/4 teaspoon crushed red pepper
  • garlic powder 1/2 teaspoon cumin
  • granulated sugar 1 tablespoon cumin
  • nutmeg 3 cups all-purpose flour
  • olive oil 4 garlic cloves, minced
  • pepper 1/2 teaspoon garlic powder
  • red bell peppers 1/2 teaspoon granulated sugar
  • red onion 1/4 teaspoon freshly grated nutmeg
  • salt 2 tablespoons olive oil
  • sharp cheddar cheese 1 teaspoon pepper
  • skinless boneless chicken thighs 2 bell peppers, diced (orange and red)
  • smoked paprika 1 red onion, diced
  • tomato paste 1/2 teaspoon salt
  • tomato puree 1 teaspoon salt
  • 6 ounces sharp white cheddar cheese, freshly grated
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 8 ounces tomato puree
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How to make it

  1. Season the chicken with the salt, pepper, smoked paprika, garlic powder, cumin and cayenne.
  2. Heat a large stock pot over medium-high heat and add 1 tablespoon each of olive oil and butter.
  3. 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.
  4. Remove the chicken and place on a plate. Reduce the heat to medium-low.
  5. 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!
  6. Add the chicken back into the skillet and stir.
  7. 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!
  8. 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). cheesy pumpkin beer biscuits
  9. 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.
  10. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way.
  11. 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 [9x13 inch at least] and place the dough rounds on top.
  12. 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!