- Portion size 12 servings
Ingredients
Biscuits:
Method
In Dutch oven, heat oil over medium-high heat; saute onion, red pepper and kielbasa until vegetables are softened, about 5 minutes.Add beef, chili powder, salt and pepper; cook, breaking up meat with back of spoon and stirring often, until meat is no longer pink, about 6 minutes.
Stir in tomato puree, 1/4 cup water, molasses, brown sugar, mustard and vinegar. Stir in beans; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until thickened, about 15 minutes. Pour into 13- x 9-inch (3 L) baking dish; place dish on rimmed baking sheet.
Biscuits: Meanwhile, in bowl, whisk together flour, baking powder, salt and cayenne pepper. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring just until soft sticky dough forms. Turn out onto floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch (25 x 20 cm) rectangle; brush with 1 tbsp more buttermilk. Cut into 12 biscuits. Arrange over casserole; sprinkle with cheese.
Bake in 375°F (190°C) oven until bubbly and biscuits are golden brown and no longer doughy on bottom, about 35 minutes.
Nutritional facts per each of 12 servings: about
- Sodium 1113 mg
- Protein 26 g
- Calories 528.0
- Total fat 23 g
- Potassium 656 mg
- Cholesterol 72 mg
- Saturated fat 12 g
- Total carbohydrate 54 g
%RDI
- Iron 33.0
- Folate 52.0
- Vitamin A 16.0
- Vitamin C 30.0
