Football Foodies: Chili in a Biscuit Bowl

Football foodies week 3Every week, Tony Zazza brings a great recipe to try out at your tailgate parties and football watching gatherings. This is a great recipe from the Food Network.

Chili In A Biscuit Bowl


  • Vegetable oil cooking spray
  • 2 cups biscuit baking mix (recommended: Bisquick)
  • 2/3 cup whole milk
  • 1/2 teaspoon cayenne pepper
  • Flour, for dusting the work surface
  • 1 pound ground chuck
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 (14-ounce) cans Mexican-style stewed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon salt


  • Shredded sharp Cheddar
  • Sour cream
  • Sliced green onions (white and green parts)
  • Corn chips

Biscuit Bowl Directions:

  1. Preheat the oven to 450 degrees.
  2. Turn a muffin tin upside down and spray it with vegetable oil cooking spray.
  3. In a bowl, stir together the biscuit mix, milk, and cayenne pepper.
  4. Shape into a ball.
  5. Place on a floured surface and knead 3 or 4 times.
  6. Divide the ball up into 6 pieces.
  7. Use a rolling pin to flatten each piece into a 6-inch circle.
  8. Place a dough circle over the back of each muffin cup, and press around the cup to form a bowl shape.
  9. Bake for 10 to 12 minutes until lightly browned.
  10. Let them cool slightly.
  11. Take the biscuit bowls off the muffin tin molds and  set aside.

Chili Directions:

  1. Brown the ground chuck over medium heat in a Dutch oven.
  2. Add the onion and green pepper and continue to cook until the meat is completely browned and the veggies are tender.
  3. Drain off any fat and grease in a container to be disposed.
  4. Mix in the tomatoes, beans, chili powder, and salt.
  5. Bring the mixture to a boil, cover, and reduce the heat to low.
  6. Let it simmer for 35 minutes.

When everything is ready to serve, ladle the chili into the biscuit bowls and garnish with toppings.

Prep Time: 20 min
Cook Time: 1 hr
Serves: 6


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