This recipe was tested by CeCe Sullivan of The Seattle Times food staff and evaluated by staff members.
Serves 6 to 8
– 2 tablespoons vegetable oil
– ½ pound chorizo sausage
– 1 large onion, peeled and chopped
– 1 each red and green bell pepper, cored, seeded and chopped
– 2 medium cloves garlic, peeled and minced
– 1 jalapeño or serrano chili, seeded and minced
– 3 tablespoons chili powder
– 2 teaspoons ground cumin
– 1½ teaspoons dried oregano
– 1¾ pounds skinless and boneless chicken thighs, cut into cubes
– ¼ to ½ teaspoon kosher salt
– ¼ teaspoon fresh ground black pepper
– 1 can (28 ounces) whole peeled tomatoes, with juice
– 1 cup reduced-sodium and fat chicken broth
– 2 cans (15 ounces each) reduced-sodium kidney beans, drained and rinsed
– 1 tablespoon red wine vinegar
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– 2 cups all-purpose flour
– 1 tablespoon light brown sugar
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– Freshly ground black pepper
– 6 tablespoons cold unsalted butter, cut into pieces
– ½ cup shredded cheddar cheese
– 3 tablespoon chopped fresh chives
– 1 cup cold leftover mashed sweet potato
– ½ cup buttermilk
1. To prepare chili: Heat oil in a 6-quart pot over medium heat. Add chorizo, breaking it up with a spatula. Continue breaking it up as it’s cooking. When browned and cooked through, remove chorizo with a slotted spoon to a paper towel-lined plate.
2. Put onion into pan and sauté 5 minutes. Add bell peppers, garlic and jalapeño; sauté 3 minutes. Then add chili powder, cumin and oregano. Stir just to blend. Put chicken into the pan, stirring to coat evenly with spices and vegetables. Season with salt and pepper. Break up tomatoes with your fingers, adding them with their juice to the chili. Pour in broth. Bring to a simmer and cook 20 minutes, stirring occasionally.
3. Stir beans and sausage into chili. Bring back to a simmer and continue cooking 20 minutes. Stir occasionally. Stir in vinegar.
4. To prepare biscuits: Sift flour, sugar, baking soda, baking powder, salt and pepper into a mixing bowl. Add butter, cutting in with your fingers or a pastry blender. Add cheese and chives, tossing to combine. Then add sweet potato, working in lightly with your fingers. Mix in buttermilk with a fork to make a soft dough. Turn dough out onto a lightly floured counter and pat to a ½-inch thickness. Cut with a 3-inch round biscuit or cookie cutter.
5. Pour chili into a 3-quart casserole dish. Lay biscuits on top and bake in a preheated 375-degree oven about 40 minutes. Biscuits should be very brown on top and the chili bubbling up between them. You can lift one of the biscuits to check underside for doneness. Let set 10 minutes before serving.
From “One Potato, Two Potato” by Roy Finamore with Molly Stevens.