Biscuit Bowl Chili

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 can Kidney beans
  • 1/2 cup Onion

• Condiments

  • 1 cup Ketchup

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 2 tsp Cornmeal
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 tube Biscuits, large refrigerated flaky

• Dairy

  • 1/2 cup Cheddar cheese

• Other

  • 1 can (11-1/2 ounces v8 juice

Found on tasteofhome.com

Description

Ingredients

• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 2 teaspoons cornmeal
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (11-1/2 ounces) V8 juice
• 1 cup ketchup
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

Directions

• Directions 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. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. 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. Originally published as Biscuit Bowl Chili in Taste of Home September/October 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition