Chili in a Biscuit Bowl
- Vegetable oil cooking spray
- 2 cups biscuit baking mix (recommended: Bisquick)
- 2/3 cup whole milk
- 1/2 teaspoon cayenne pepper
- Flour, for dusting the work surface
- 1 pound ground chuck
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 (14 ounce) cans Mexican-style stewed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon salt
- Shredded sharp Cheddar
- Sour cream
- Sliced green onions (white and green parts)
- Corn chips
- Heat the oven to 450 degrees F. Invert a muffin tin and spray the underside with
vegetable oil cooking spray.
- Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out
onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll
each piece into a 6-inch circle. Place a dough circle over the back of each muffin
cup. Press around the cup to form a bowl shape.
- Bake for 10 to 12 minutes, until lightly browned.
- Let cool slightly. Remove the biscuit bowls and reserve.
- Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green
pepper and continue to cook until the meat is completely browned and the vegetables
- Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and
salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for
- When ready to serve, spoon the hot chili into the biscuit bowls.
- Garnish with shredded cheese, sour cream, sliced green onions and corn chips.
Yield: 6 servings
Recipe used with permission from Paula Deen.
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