Chili in a Biscuit Bowl
Source of Recipe
the web
List of Ingredients
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
Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips
Recipe
Preheat the oven to 450 degrees F. Invert a muffin tin and spray the
underside with vegetable oil cooking spray.Stir together the baking mix,
milk, and cayenne. 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 mins,
until lightly browned. Let cool slightly. Remove the biscuit bowls and
reserve.
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.
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 mins.When
ready to serve, spoon the hot chili into the biscuit bowls. Garnish with
shredded cheese, sour cream, sliced green onions, and corn chips.
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