RECIPE

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.

Ingredients

  • 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

Preparation

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.

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Rachael Ray