Bbq Beef And Baked Bean Chili - Rachael Ray - cooking recipe

Ingredients

1 tablespoon vegetable oil
3 slices bacon, chopped
2 lbs coarsely ground sirloin
3 tablespoons chili powder
1/2 tablespoon cumin
fresh ground black pepper
2 medium onions, chopped
2 garlic cloves, chopped
1 (15 ounce) can pinto beans, drained and rinsed
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 - 1 1/2 cup beer, such as Budweiser (or you can use beef broth)
1 cup chili sauce
salt, to taste
2 1/4 cups biscuit mix (recommended brand Bisquick)
2/3 cup milk
4 scallions, chopped (green parts only)
2 cups yellow cheddar cheese, grated and divided

Preparation

Preheat oven to 450\u00b0F
Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp.
Remove to a paper towel-lined plate to drain, leaving the fat in the pot.
Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns.
Season with the chili powder, cumin and ground black pepper.
Add the onion and garlic, and cook until softened, about 7-8 minutes.
Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes.
Add the chili sauce and season with salt to taste.
While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese.
Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes.
Top with remaining cheese and cook for 3 more minutes.
A few minutes before serving, add the reserved bacon back to the pot and stir to combine.
Serve the chili ladled into bowls with a cheesy biscuit on top.