Beer-and-Beef Chili Sliders on Bacon Biscuits with Tomatillo Ketchup

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    Beer-and-Beef Chili Sliders on Bacon Biscuits with Tomatillo Ketchup
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 2 poblano chiles
    • 8 slices bacon, chopped
    • 1 8 ounce box Jiffy buttermilk biscuit mix
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup chopped chives
    • 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

    Preheat the broiler. Arrange the chiles 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 to 10 minutes. Peel and discard the stems and seeds.

    While the chiles are broiling, in a medium 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.

    Preheat the oven to 425 degrees . Preheat 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 8 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 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 to 10 minutes.

    In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

    Using a food processor, puree the tomatillo mixture, chiles, 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 a toothpick.