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.
shredded cheese, sour cream, sliced green onions and corn chips.