1. In a Dutch oven, heat the oil over medium-high heat and saute the onion, red pepper and kielbasa until the vegetables are softened, about 5 minutes. 2. Add the beef, chili powder, salt and pepper and cook, breaking up the meat with the back of a spoon and stirring often, until the meat is no longer pink, about 6 minutes. 3. Stir in the tomato puree, 1/4 cup water, molasses, brown sugar, mustard and vinegar. 4. Stir in the beans and bring to a boil. 5. Reduce the heat and simmer, uncovered and stirring occasionally, until thickened, about 15 minutes. 6. Pour into a 13" x 9" baking dish and place on a rimmed baking sheet. 7. To make the biscuits, whisk together in a bowl the flour, baking powder, salt and cayenne pepper. 8. Using a pastry blender, cut in the butter until crumbly. 9. Drizzle in the buttermilk, stirring just until a soft sticky dough forms. 10. Turn out onto a floured surface and knead 6 times or just until smooth. 11. Roll out into a 10" x 8" rectangle and brush with 1 tablespoon more buttermilk. 12. Cut into 12 biscuits. 13. Arrange over the casserole and sprinkle with the cheese. 14. Bake in a 375 degree F oven until bubbly and the biscuits are golden brown and no longer doughy on the bottom, about 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
