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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chili in a Biscuit Bowl Recipe

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This recipe for Chili in a Biscuit Bowl is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Bisquick Baking Mix©
⅔ c whole milk
½ tsp cayenne pepper
1 lb ground chuck
1 onion, medium, chopped
28 oz Mexican-style stewed tomatoes
15 oz Kidney Beans, canned
2 T chili powder
1 tsp salt

Toppings
Shredded Cheddar Cheese
Sour Cream
Spring Onions
Corn Chips, crushed
Directions:
Directions:
Preheat the oven to 450º

Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the Bisquick©, milk and cayenne pepper. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times.

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. 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.

Combine together in a pan tomatoes, drained and rinsed beans, chili powder and salt. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Key Words: #Football
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min prep, 1 hour total
Personal Notes:
Personal Notes:
Great football food!

Notes: This is a great way to use leftover chili. Just make the biscuit bowls, heat up the chili and there you go! You could also use taco meat.

 

 

 

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