Biscuit Bowl Chili Recipe

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Biscuit Bowl Chili Recipe
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  1. 1 tube (16.3 ounces) large refrigerated flaky biscuits
  2. 2 teaspoons cornmeal
  3. 1 pound lean ground beef (90% lean)
  4. 1/2 cup chopped onion
  5. 1 can (16 ounces) kidney beans, rinsed and drained
  6. 1 can (11-1/2 ounces) V8 juice
  7. 1 cup ketchup
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon salt
  10. 1/4 to 1/2 teaspoon cayenne pepper
  11. 1/4 teaspoon crushed red pepper flakes
  12. 1/4 teaspoon pepper
  13. 1/2 cup shredded cheddar chee
  1. Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.
  2. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese. Yield: 8 servings.
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