Chili in a Biscuit Bowl

  1. Vegetable oil cooking spray
  2. 2 cups biscuit baking mix
  3. 2/3 cup whole milk
  4. 1/2 teaspoon cayenne pepper
  5. Flour, for dusting the work surface
  6. 1 pound ground chuck
  7. 1 medium onion, chopped
  8. 1 medium green bell pepper, chopped
  9. 2 tablespoons chili powder
  10. 1 teaspoon salt
  11. 2 (14 ounce) cans Mexican-style stewed tomatoes
  12. 1 (15 ounce) can kidney beans, drained and rinsed
  1. Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
  2. Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
  7. When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases