Chili, Biscuits and All, in One Pan
The New York Times
This dish, spicy and studded with ground turkey, doesn’t need hours of simmering. It’s weeknight fast.
Cooking a big pot of beef, beans and spices for hours may be one of the most traditional ways to make chili. But it’s not the only way, and it’s not what I’ve been doing lately as my beef consumption continues to plummet.
To my mind, once you have all those beans and onions and chiles and spices simmering away, adding beef to the pot is simply a waste. I eat beef so infrequently that, when I do, I want it to be the star of the plate — a rare steak, a juicy burger, tender morsels of short rib or brisket dripping their heady gravy onto my generously buttered noodles. Or maybe I’ll even go for a pot of beef chili without any beans at all (which, according to multitudes in Texas and beyond, is the only acceptable way to prepare it).
Instead, I usually stick to bean chilies that are either vegetarian, or spiked with a little ground turkey or chicken for flavor and heft.
