1. Preheat oven to 450°F 2. Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp. 3. Remove to a paper towel-lined plate to drain, leaving the fat in the pot. 4. 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. 5. Season with the chili powder, cumin and ground black pepper. 6. Add the onion and garlic, and cook until softened, about 7-8 minutes. 7. Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes. 8. Add the chili sauce and season with salt to taste. 9. While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese. 10. Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes. 11. Top with remaining cheese and cook for 3 more minutes. 12. A few minutes before serving, add the reserved bacon back to the pot and stir to combine. 13. Serve the chili ladled into bowls with a cheesy biscuit on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
