Paula Deen Chili in a Biscuit Bowl

Paula Deen Chili in a Biscuit Bowl is an easy dinner made with ground chuck, kidney beans and Mexican-style stewed tomatoes, ready in 1 hour 20 minutes. Save this fun chili dinner for game day, cookout night or a busy weeknight, because the bread bowls bake on a muffin tin.

Simmer the chili the full 35 minutes with the lid on, because that is when the tomatoes, chili powder and beef blend into one thick pot. Cut it short and the chili tastes thin and the flavors stay separate.

Paula bakes the biscuit bowls over an inverted muffin tin, so they hold their shape without any special pan. Each bowl is made from simple baking mix dough with a pinch of cayenne, so you can bake them while the chili simmers.

Paula Deen Chili in a Biscuit Bowl

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

480

kcal

Spicy beef and bean chili simmers low and slow until thick, then gets spooned into golden biscuit bowls. Cheese, sour cream and crunchy corn chips on top add a cool, salty finish.

Ingredients

• 1 (15-ounce) can drained and rinsed kidney beans
  

• 2 (14-ounce) cans Mexican-style stewed tomatoes
  

• 1 chopped medium green bell pepper
  

• 1 chopped medium onion
  

• 1 lb ground chuck
  

• 1/2 teaspoon cayenne pepper
  

• 2/3 cup whole milk
  

• 2 cup baking mix
  

• 2 tablespoon chili powder
  

• 1 teaspoon salt
  

• shredded sharp cheddar cheese
  

• Sour cream
  

• white and green onions Sliced green onions
  

• corn chips
  

Directions

• Preheat and prep tin: Preheat the oven to 450°F. Turn a muffin tin upside down and spray the underside with vegetable oil cooking spray.
• Mix the dough: Stir together 2 cups baking mix, 2/3 cup whole milk and 1/2 teaspoon cayenne pepper until it comes together. Shape it into a ball, then turn it out onto a floured surface and knead three or four times.
• Roll the circles: Divide the dough into 6 pieces. Roll each piece into a 6-inch circle.
• Bake the biscuit bowls: Drape 1 dough circle over the back of each muffin cup and press around the cup to make a bowl shape. Bake for 10 to 12 minutes until lightly browned, then let them cool slightly before lifting them off and setting them aside.
• Brown the beef: Brown 1 pound ground chuck in a Dutch oven over medium heat. Add 1 chopped medium onion and 1 chopped medium green bell pepper, then cook until the meat is completely browned and the vegetables are tender.
• Drain the fat: Drain off any fat and discard it. That keeps the chili from tasting greasy once it simmers.
• Add the chili base: Stir in 2 cans Mexican-style stewed tomatoes, 1 can drained and rinsed kidney beans, 2 tablespoons chili powder and 1 teaspoon salt. Bring the pot to a boil, then cover and reduce the heat to low.
• Simmer the chili: Simmer for 35 minutes. The flavors blend and the chili thickens while the biscuit bowls wait.
• Fill and garnish: Spoon the hot chili into the biscuit bowls. Top with shredded sharp cheddar cheese, sour cream, sliced white and green onions and corn chips.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, USA Pan 12-cup muffin pan (set of 2), J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the biscuit bowls ahead of time?

Yes, bake them a day ahead and keep them in an airtight container at room temperature. Fill them only when the chili is hot, so the bread stays crisp on the outside.

What can I use if I don't have a muffin tin?

Oven-safe ramekins or small custard cups turned upside down work the same way. Spray the outsides well so the baked dough lifts off cleanly.

How do I keep the biscuit bowls from getting soggy?

Fill them right before serving, since the chili soaks into the dough as it sits. If you need to serve buffet style, put the chili in a slow cooker and let people fill their own bowls.

Can I freeze the chili?

The chili freezes well for a few months in an airtight container, so a double batch is worth it. Thaw it in the fridge overnight, reheat on the stove and bake fresh biscuit bowls the day you serve it.

How can I make the chili less spicy?

Most of the heat comes from the cayenne in the dough and the Mexican-style tomatoes. Leave the cayenne out of the biscuit bowls and use plain stewed tomatoes, then let sour cream cool each bowl further.