Chili in a Biscuit Bowl
By Paula Deen
- Prep time: 20 minutes
- Cook time: 1 hour
- Servings: 6
- 1 (15-ounce) can drained and rinsed kidney beans
- 2 (14-ounce) cans Mexican-style stewed tomatoes
- 1 chopped medium green bell pepper
- 1 chopped medium onion
- 1 lb ground chuck
- 1/2 teaspoon cayenne pepper
- 2/3 cup whole milk
- 2 cup baking mix
- 2 tablespoon chili powder
- 1 teaspoon salt
- shredded sharp cheddar cheese
- sour cream
- white and green onions sliced green onions
- corn chips
Preheat the oven to 450 degrees. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
Stir together the biscuit mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead three or four times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
Place 1 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 are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture o a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
When ready to serve, spoon hot chili into the biscuit bowls. Garnish with shredded Cheddar cheese, sour cream, sliced green onions, and corn chips.