Beer-and-Beef Chili Sliders on Bacon Biscuits with Tomatillo Ketchup
Rachael served these sensational sliders at her South by Southwest Party in Austin, Texas.
Note: You will need toothpicks to prepare this recipe.
- 2 poblano chilies
- 8 slices bacon, chopped
- One box buttermilk biscuit mix (8 ounces), such as Jiffy brand
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chives, chopped
- 1/4 cup yellow mustard
- 2 tablespoons honey
- 6 tomatillos, peeled, rinsed and chopped
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper
- 3/4 pound ground beef chuck
- 3/4 pound ground beef sirloin
- 1/2 cup beer
- 1/4 cup Worcestershire sauce
- 2 tablespoons chili powder (2 palmfuls)
- 2 tablespoons grill seasoning (2 palmfuls)
- 1 tablespoon sweet smoked paprika (1 palmful)
- 1 tablespoon ground cumin (1 palmful)
- 1 tablespoon ground coriander (1 palmful)
- 1 1/2 teaspoons dried oregano (1/2 palmful)
- 2 tablespoons cilantro leaves
- 1 teaspoon grated peel plus the juice of 1 lime
- Shredded lettuce, for serving
Pre-heat the broiler.
Arrange the chilies on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5-10 minutes. Peel and discard the stems and seeds.
While the chilies are broiling, in a medium size skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.
Pre-heat the oven to 425°F. Pre-heat a grill or grill pan to medium-high.
In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon eight equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.
Meanwhile, in a medium size saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8-10 minutes.
In a medium size bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into eight patties, about 1 1/2-inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare doneness.
Using a food processor, puree the tomatillo mixture, chilies, cilantro, lime peel and lime juice; season with salt and pepper.
Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with toothpicks.