Print Options

Back to Biscuit Bowl Chili >

Include these items:

Select reviews >

Taste of Home Logo

Biscuit Bowl Chili

 Biscuit Bowl Chili
Kids love to help make these biscuit bowls almost as much as they love eating them. For another weeknight meal, fill them with taco-flavored meat and all the fixin's or even your favorite Sloppy Joe mix. —Cassy Ray, Parkersburg, West Virginia
8 ServingsPrep: 20 min. Cook: 30 min.

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

  • 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,

2 of 2

Biscuit Bowl Chili (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 biscuit bowl with 1/2 cup chili and 1 tablespoon cheese equals 395 calories, 15 g fat (5 g saturated fat), 35 mg cholesterol, 1,357 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein.