Recipe: Chili In A Biscuit Bowl

Chili in a Biscuit Bowl Recipe


  • 2                 cups  biscuit mix
  • 2/3             cup  milk
  • 1/2              teaspoon  ground red pepper
  • 1                  pound  ground beef
  • 1                 medium onion, chopped
  • 1                 medium-size green bell pepper, chopped
  • 2                 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
  • 1                 (15-ounce) can kidney beans, drained and rinsed
  • 2                teaspoons    chili powder
  •                  Toppings: sour cream, sliced green onions 
    • Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
    • Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
    • Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
    • Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
    • Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
    • Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.

    Credit: Photo: Tina Cornett, Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


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