It’s Super Bowl Sunday, so I was inspired to cook up some comfort fare, such as a delicious chili with biscuits to sop up all that juicy goodness. Each are absolutely delicious on their own ( I actually ate ALL the biscuits, I just couldn’t stop! ), but why deny yourself perfection?  The long simmer of the chili breaks down the chicken and ends up melting into the sauce. The biscuits are so flaky and delicious, they can be eaten alone, with jam & butter, anything really! I used a combination of whey leftover from making greek yogurt and yogourt instead of buttermilk and the result is fantastic! So let the chili simmer, crack open a beer and enjoy your Sunday!

Chicken chili

Ingredients

230 gr. chicken thighs, cubed

2/3 cup red lentils

1 medium onion, diced

1/2 of each orange, red & yellow peppers, diced

1 tomato, diced

1/2 cup corn kernels

1 1/2 cup tomato sauce

2 garlic cloves, minced

1 stick cinnamon

1 tablespoon mexican chili

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

Garnish with sour cream, grated cheese, diced avocado and cilantro

Instructions

Sauté chicken thighs until browned, add onions and continue cooking until soft and translucent. Add garlic, chili, cumin and paprika and sweat the spices for 1-2 minutes. Add peppers, tomatoes, tomato sauce, corn & cinnamon. Cover and simmer on low heat for 1 1/2 hours. Check that chicken has pulled apart, if not muddle with a wooden spoon until meat pulls appart. Continue simmering for a further hour uncovered. Add lentils and cook for 30 minutes more. Serves 2 with toppings and biscuits. Both can be frozen seperately for 3-4 months. Enjoy!

Biscuits

Ingredients

1 cup flour

4 tablespoons butter

45ml whey

45ml yogourt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Instructions

Preheat oven to 425 ° . Sift all the dry ingredients together. Cut in the butter until rough crumbles occur without overworking, add liquid and stir in using a wooden spoon. When you have a shaggy dough, lightly need with your hands 5 or 6 times. It’s important not to overwork the dough, keeping pockets of butter will make the dough flaky. Roll out the dough to 1″ thickness and cut using a floured cutter or glass. PLace on parchment paper lined baking sheet and bake for 15 minutes or until light golden brown. Let cool. Makes 6 medium or 8 small biscuits, biscuits can be frozen in an airtight container for 3-4 months.