Southern Chili In A Biscuit Bowl

As the weather begins to cool, we all seem to crave hearty soups and stews, and who doesn't love a good bowl of chili?  Despite being known as a cold weather dish, this chili would be a hit any time of year!  Despite the rather simple list of ingredients, this chili is packed full of flavor!  Unfortunately, I couldn't locate one of the ingredients, Mexican-style Stewed Tomatoes, so I used regular Stewed Tomatoes and added 1 can of Hot Rotel instead.  The dish was fantastic regardless! 

 

The Biscuit Bowls are quick and easy too.  Paula kicks them up a notch by adding a little cayenne pepper to give them a slight kick.   I loved eating the chili out of these bowls.  The bowls are so good you won't need any tortilla chips or crackers with this chili! 

Southern Chili In a Biscuit Bowl pg 134
http://www.pauladeen.com/recipes/recipe_view/chili_in_a_biscuit_bowl/

To make the Biscuit Bowls
 

Preheat your oven to 450 degrees.  Take a muffin pan and flip it over and spray generously with non-stick cooking spray.  In a bowl, combine the Bisquick, milk, and the cayenne pepper.   Shape into a ball, dust your work surface with flour, and knead the dough about 3-4 times.  Then cut the dough into 6 balls.

Take each ball and flatten with your hand into a 6 in round then form the round the cup of your pan.

                                     

 

Bake at 450 until golden brown, about 10 - 12 minutes

 

Remove the biscuit bowls and set aside.

 

 

 

 

To make the Chili

 

In a Dutch oven (or stockpot), brown the beef until almost all the pink is gone over medium heat.

 

 

 

Add your onion and pepper and continue to cook until the beef is browned and the onion and pepper are tender.

 

 

 

Drain off any fat, then add the tomatoes, beans, chili powder and salt and bring to a boil.  Reduce heat to a simmer and cook for about 35 minutes. 

 

 

 

Serve the chili in the biscuit bowls and top with your favorite toppings and enjoy!