Every week, Tony Zazza brings a great recipe to try out at your tailgate parties and football watching gatherings. This is a great recipe from the Food Network.
Chili In A Biscuit Bowl
- Vegetable oil cooking spray
- 2 cups biscuit baking mix (recommended: Bisquick)
- 2/3 cup whole milk
- 1/2 teaspoon cayenne pepper
- Flour, for dusting the work surface
- 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
- Shredded sharp Cheddar
- Sour cream
- Sliced green onions (white and green parts)
- Corn chips
Biscuit Bowl Directions:
- Preheat the oven to 450 degrees.
- Turn a muffin tin upside down and spray it with vegetable oil cooking spray.
- In a bowl, stir together the biscuit mix, milk, and cayenne pepper.
- Shape into a ball.
- Place on a floured surface and knead 3 or 4 times.
- Divide the ball up into 6 pieces.
- Use a rolling pin to flatten each piece into a 6-inch circle.
- Place a dough circle over the back of each muffin cup, and press around the cup to form a bowl shape.
- Bake for 10 to 12 minutes until lightly browned.
- Let them cool slightly.
- Take the biscuit bowls off the muffin tin molds and set aside.
- 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 veggies are tender.
- Drain off any fat and grease in a container to be disposed.
- Mix in the tomatoes, beans, chili powder, and salt.
- Bring the mixture to a boil, cover, and reduce the heat to low.
- Let it simmer for 35 minutes.
When everything is ready to serve, ladle the chili into the biscuit bowls and garnish with toppings.
Prep Time: 20 min
Cook Time: 1 hr