Chili in a Biscuit Bowl
Source of Recipe
Paula Deen & Friends
Chili in a Biscuit Bowl
2 cups Bisquick baking mix
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour for dusting
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
Toppings: grated sharp Cheddar cheese, sour cream, sliced green onions, and corn chips
Preheat oven to 450°. Invert a 6-cup muffin tin and spray the underside with vegetable cooking oil spray.
Stir together the biscuit mix, milk and cayenne. Shape into a ball. Turn out onto a floured surface and knead 2 to 3 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place 1 dough circle over 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 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 vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce heat to low. Simmer 35 minutes.
When ready to serve, spoon hot chili into the biscuit bowls. Garnish with shredded Cheddar cheese, sour cream, sliced green onion and corn chips.
Serves 6
Source: Paula Deen and Friends Cookbook
|
Â
Â
Â
|
member logon
