One Tool Chili and Black Pepper Parmesan Biscuits  | February 23, 2017

Everyone always talks about One-Pot dinners but what about meals you can make with just one tool? I decided to test my theory and make chili using just one Tovolo tool. I chose our new Deep Spoon for the task.

Tovolo’s new Deep Spoon was designed to be an extension of the Flex-Core line of tools. We felt like it was a natural addition.   Basically, we took our Flex-Core Spoonula (my favorite tool) and created a deeper bowl so that you can stir and scoop easily. The bowl is actually an even 1 Tablespoon that you can use to measure – clever huh?

Ok, back to Chili making. First, I chopped the onion and garlic and started cooking them in about 2 tbsp of olive oil. Stirring occasionally with the Tovolo Deep Spoon until translucent, then I added the chopped carrots. Once the carrots start to get a little softer, about 3 minutes, I add all the spices and stirred the vegetables until they were all covered in spicy goodness.

Remove the veggies from the pan and set aside. Now add the ground beef or bison and the sausage of your choice to the same pan. This way you impart the spices and vegetable flavors into the meat as it cooks. I used the Tovolo Deep Spoon to then break up the meat and sausage while it cooked over medium heat. I could have used the Tovolo Meat Tool but I was proving the point that I could cook vegetables, break up meat, stir thick chili, and ultimately serve with just one amazing tool. Once the meat starts to brown, keep moving it around in the pan for about 5 minutes. Remove from heat.

This is the tricky part; open a can of black bean (no need to rinse), a can of diced tomatoes, and a big can of crushed tomatoes. (I was just kidding about the tricky part.) Add all three cans to a slow cooker, and then add vegetables. Give it all a good stir with the Tovolo Deep Spoon and then add the meat (draining off some of the fat but not all) and give your chili another good stir. Turn the slower cooker to low of simmer for 6 hours and Voila! Warm spiced chili that has had time for all the flavors to blend and dance together. This is one of my most favorite dinners in the wintertime. The only thing that would make it better would be Black Pepper Parmesan Biscuits – see recipe to follow!

One Tool Chili and Black Pepper Parmesan Biscuits

YIELDS 6  |  PREP TIME  20 minutes +6 hours slow cooker time |  PRINT PDF

INGREDIENTS

Chili

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, sliced thinly
  • 3 small carrots, peeled and chopped
  • 1 lb ground beef or bison
  • 1/3 lb sausage or chorizo
  • 2 tsp ground cayenne pepper (less if you like it more mild)
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp powered adobo pepper
  • 1 14 oz. can of Black Beans
  • 1 14 oz. can diced tomatoes (I use fire-roasted with green chilies)
  • 1 28 oz. can of crushed tomatoes such as San Marzano or Muir Fire-Roasted

 

Black Pepper Parmesan Biscuits
Adapted from NY Times

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp ground black pepper
  • 5 tbsp cold butter cut into pieces
  • 1/3 cup grated Parmesan cheese
  • 1 cup whole milk
DIRECTIONS

Chili

  • Heat oil over medium heat. Add onions and garlic and heat until onions are aromatic and translucent. Add carrots and cook for another 2 to 3 minutes. Add spices and stir until vegetables are covered and cook for 2 minutes. Remove spiced vegetables from heat.
  • To the same pan add ground meat and sausage. Continue to break up meat and cook until slightly browned.
  • To a crock pot, add black beans, and tomatoes. Add vegetables and meat. Stir until combined. Cook on low or simmer for 6 hours.

 

Biscuits

  • Add dry ingredients to a food processor and pulse 3 times. Add butter and cheese and pulse a few more times until butter is combined and resembles course sand. Slowly add milk and pulse until a rough dough forms. On a floured Tovolo Pastry Mat turn out dough and knead 2 or 3 times. Pat down dough into a 1 inch thick rectangle. Fold and pat out again. Let this rest for 30 minutes under a clean towel.
  • Preheat over to 425F.
  • After 30 minutes cut dough into 8 squares and place on Tovolo Baking Mat lined baking sheet. Cook for 10-13 minutes, until golden brown.