Chili Bowls

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.