Chili & Biscuits – As Seen on Restaurant: Impossible

In As Seen on Restaurant: Impossible, Beef, Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

From the episode, “A Daughter Finds Her Groove” (Retro Diner)

Serves 6


2 cups all-purpose flour
2 cups 00 flour
4 tsp baking soda
3⁄4 tsp salt
3 tbsp butter
3 tbsp shortening
2 cups buttermilk

2 lbs ground beef
2 cloves garlic
8 oz tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tbsp chopped oregano
1 tsp cayenne pepper
1/3 cup masa harina
1 lbs kidney beans
1 lbs pinto beans
1 cup shredded cheddar cheese
½ cup sour cream
3 tbsp sliced scallions


1) In a large mixing bowl, combine all-purpose flour, 00 flour, baking soda, and salt.
2) Using a fork and your hands, incorporate butter and shortening to the flour/baking soda mixture; it should end up looking like crumbs.
3) Form a well and add buttermilk to the center. Stir in until the mixture forms a dough.
4) Dump the dough onto a floured surface and roll it over itself about five or six times, until it is about 1-inch think.
5) Using a 2-inch round cutter, cut biscuits and place on a baking sheet.
6) Bake at 450° for approximately 20 minutes, or until gold- en brown.

1) Place ground beef in a large pot and cook over medium to high heat. Allow meat to brown, about 6 to 10 minutes, stirring regularly.
2) Add tomato sauce, chili powder, cumin, oregano, cayenne powder, salt and pepper.
3) Allow mixture to simmer for about 1 hour, stirring occasionally.
4) In a bowl, add masa harina with 5 cups of water and mix.
5) Add masa mixture to chili and cook for another 10 minutes. This is almost like adding a roux to the mixture. It will thicken the chili and also keep it from separating.
6) Add kidney and pinto beans and cook for another 20 minutes.
7) Cut biscuits in half and lay them open-faced on the plate. Top with cheddar cheese, chili, sour cream, and chopped scallions.