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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Chili in a Biscuit Bowl

Southern Living SEPTEMBER 1998

  • Yield: 6 servings

Ingredients

  • 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
  • Garnish: green onions

Preparation

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.

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Chili in a Biscuit Bowl Recipe

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