1 Video | Photo: Chili in a Biscuit Bowl Recipe
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
Directions
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 minutes, 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 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.
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By nbfankhouser
on October 01, 2012
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This recipe (Mexican Meat Cups is something that has been in my family for over 20 years. Now my children think it is fun to have for dinner. Thanks for posting your version Ms. Dean...
By spc548personalChef
Illinois
on February 02, 2012
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I made these last year for the Super Bowl and they disappeared immediately! Actually, the only thing I changed was making them in extra large, 6 cup muffin tins, and using 1 cup Bisquick plus 1 cup corn meal per recipe instead of all Bisquick. You can spice this up with a couple of chopped Serrano pappers if you like. But, whatever personal touch you add, this is a great idea and everyone will love them!!! Once again, thank you Paula! OUTSTANDING!
By canageltx_12558678
Huntsville
on November 28, 2011
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I use corn meal to give it a more authentic southwest flavor. The corn meal is lightly crunchy like a chip on the outside but also moist like corn bread. I chop some jalapenos and add them to the corn meal mix. I use a thicker corn meal dough and bake them like above and when ready to serve dip out the chili and watch the troops dive in. For most men six to eight per. For Cajuns it twice that. We live to eat.
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