Chicago Bean-Fanfare Beef Crocks with Cheddar Cloud Biscuits

WHAT YOU'LL NEED

Ingredients

• 1 tablespoonOlive oil
• 1 poundLean ground beef
• 1 mediumYellow onion, diced
• 1 mediumRed bell pepper, diced
• 3 clovesGarlic, minced
• 2 tablespoonsTomato paste
• 1 teaspoonGround cumin
• 1 teaspoonSmoked paprika
• 1/2 teaspoonDried oregano
• 1/4 teaspoonCrushed red pepper flakes
• 1 can (15 ounces)Canned black beans, drained and rinsed
• 1 can (14.5 ounces)Canned diced tomatoes
• 1 cupFrozen corn
• 1/2 cupBeef broth
• 3/4 teaspoon, plus more to tasteKosher salt
• 1/4 teaspoonBlack pepper
• 1 cupAll-purpose flour
• 1 1/2 teaspoonsBaking powder
• 3 tablespoonsCold unsalted butter, cubed
• 3/4 cupSharp cheddar cheese, grated
• 1/2 cupWhole milk
• 2Scallions, thinly sliced
• 1/2 cup, for servingSour cream

MAKE IT

Method

1. 01

   Heat the oven to 425°F. Place four oven-safe 12-ounce crocks on a rimmed baking sheet. These are cooking vessels, not foam footwear; the kitchen constitution is very clear on this matter.

2. 02

   Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook for 6–8 minutes, breaking it into small pieces until browned and no pink remains. Drain excess fat with the solemnity of retiring an unpopular parade float.

3. 03

   Add the onion and bell pepper. Cook for 5 minutes, then summon the garlic, tomato paste, cumin, paprika, oregano, and pepper flakes. Stir for 1 minute until the skillet smells important enough to receive its own motorcade.

4. 04

   Stir in the black beans, tomatoes, corn, broth, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until thickened. The beans may later perform their famous fart fanfare; this is not a defect but an encore.

5. 05

   Meanwhile, whisk the flour and baking powder in a bowl. Cut in the cold butter with your fingertips or a pastry blender until the mixture resembles crumbs recovered from a tiny cheddar asteroid.

6. 06

   Stir in 1/2 cup of the cheddar. Add the milk and mix just until a shaggy dough forms. Do not knead it into submission; biscuits remember tyranny.

7. 07

   Divide the beef mixture among the crocks. Drop the biscuit dough over the tops in rough spoonfuls, leaving a few small gaps for steam to escape. Sprinkle with the remaining cheddar as though granting every crock a magnificent orange toupee.

8. 08

   Bake for 16–20 minutes, until the biscuits are golden and cooked through and the filling bubbles dramatically around the edges. If the cheese does not look ready to address the nation, give it another 2 minutes.

9. 09

   Let the crocks rest for 10 minutes. Crown each with sour cream and scallions, then serve with absolute confidence and unnecessarily formal applause.