Chiili In A Biscuit Bowl Recipes

GRANDS!™ BISCUIT BOWLS WITH CHILI

Steps:

• Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
• Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
• Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.
• Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese.

CHIILI IN A BISCUIT BOWL

Steps:

• pre heat oven to 400 degrees F invert muffin tin an spray bottom with oooking spray
• Biscuit Bowls.....stir together baking mix milk and cayenne pepper . shape into ball Turnout on floured board knead 3 or 4 times Divide ball into 6 pieces . Roll into 6 inch circles, press around cup to form bowl bake 15 min till lightly brown cool and reserve
• Chili....brown meat over medium heat in dutch oven. add onions and peppers...cook till meat is completely browned and vegetable are tender. Drain fat add beans and tomatoes, chili powder and salt bring to boil cover simmer 35 min
• When ready to serve spoon hot chili in bowls garnish with shredded cheese sour cream green onions and corn chips

BISCUIT BOWL CHILI

Steps:

• 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.

CHILI IN BISCUIT BOWLS

Steps:

• In a bowl, combine the biscuit mix, milk and 1/2 teaspoon Cajun seasoning until soft dough forms.
• Knead 4-5 times on a floured surface.
• Divide dough into six portions.
• Roll out each portion into a six inch circle.
• Place six 10 ounce custard cups upside down on a large baking sheet; coat the outside of each with nonstick cooking spray.
• Shape dough circles over custard cups.
• Bake at 450°F for 10-12 minutes or until golden brown.
• Remove immediately from cups to a wire rack to cool (do not invert until cool).
• Meanwhile in a skillet cook beef, onion & green pepper over medium heat until meat is no longer pink; drain.
• Add tomatoes, beans and remaining Cajun seasoning.
• Bring to a boil. Reduce heat; cover and let simmer for 30 minutes. Spoon into biscuit bowls.
• Serve with toppings of your choice.

PULLED PORK CHILI IN BISCUIT BOWLS

Steps:

• Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
• Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
• TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
• Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
• Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
• SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.