Chili Bowls
Submitted by happyzhangbo
Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.
YIELD
6 servingsPREP
18 minCOOK
65 minREADY
85 minForget the bread bowl from the deli counter. These flaky, cayenne-kissed biscuit bowls are baked right on the back of a muffin tin until golden and crisp.
Fill them with a thick, simmered-down ground chuck chili packed with kidney beans and stewed tomatoes, and you’ve got a meal that eats like a hug.
Pile on the sharp cheddar, cool sour cream, fresh scallions, and a handful of crunchy tortilla chips. Every bite hits different.
Chef Tips
- Press the dough firmly around the muffin cups so the bowls hold their shape while baking.
- Let the biscuit bowls cool for a few minutes before removing them so they firm up and won’t crack.
- Simmer the chili uncovered for the last 10 minutes if you want a thicker, spoonable consistency.
- Use a slotted spoon to fill the bowls so excess liquid doesn’t make them soggy.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
Invert muffin tin and spray the underside with nonstick cooking spray.
Add baking mix, milk, and cayenne in a large bowl, and stir until incorporated.
Shape into a ball.
Turn out onto a floured surface and knead to 5 times.
Divide ball into 6 pieces. Roll each piece into a 6-inch circle.
Arrange a dough circle over back of each muffin cup.
Press around the cup to form a bowl shape.
Bake for about 11 minutes, until lightly browned. Allow to cool slightly.
Remove biscuit bowls and reserve.
Brown ground chuck beef over medium heat in a Dutch oven.
Stir in onion and green pepper and go on cooking until meat is completely browned and the vegetables are tender.
Drain off any fat and discard.
Stir in tomatoes, beans, chili powder, and salt.
Bring mixture to a boil, cover, and reduce the heat to low. Simmer for 35 to 40 minutes.
Just before serving, use a spoon to add the hot chili into the biscuit bowls.
Serve with cheese, sour cream, scallions, and tortilla chips added on top.
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