• Cooking Time:
  • Servings:
  • Preparation Time:



  • vegetable oil cooking spray
  • 2 c bisquick
  • 2/3 c milk
  • 1/2 t cayenne pepper
  • flour, for dusting the work surface
  • 1 lb ground chuck
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 14 oz cans Mexican-style stewed tomatoes
  • 2 T chili powder
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 t salt
  • Toppings:
  • shredded sharp Cheddar
  • sour cream
  • sliced green onions
  • corn chips


  • Preheat the oven to 450ºF.
  • Invert a muffin tin and spray the underside with vegetable oil cooking spray.
  • Stir together the baking mix, milk, and cayenne and shape into a ball.
  • Turn out onto a floured surface and knead 3 or 4 times.
  • Divide the ball into 6 pieces, rolling each piece into a 6” circle.
  • Place a dough circle over the back of each muffin cup and 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.
  • Chili Filling:
  • 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 and 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.
  • Serve with toppings of shredded cheese, sour cream, sliced green onions, and corn chips.

Categories: Main Dish 
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