Chili Bowls Recipe

Name: Chili Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups biscuit baking mix (bisquick) or you can make your own mix; 1/4 teaspoon cayenne pepper or to taste; ⅔ cup milk prefer low-fat; 1 x flour, all-purpose for dusting the work surface; 1 pound ground chuck (ground beef); 1 large onions chopped; 1 large sweet red bell peppers chopped, any colour; 28 ounces tomatoes, stewed, canned 2 cans; 15 ounces red kidney beans 1 can, drained and rinsed; 1 1/2 tablespoons chili powder or to taste; 3/4 teaspoon salt or to taste; 1 x cheddar cheese, very old, sharp shredded, as needed; 1 x sour cream prefer low-fat, as needed; 1 x scallions, spring or green onions sliced, as needed; 1 x tortilla chips as needed

Servings: persons

2 cups biscuit baking mix (bisquick) or you can make your own mix
1/4 teaspoon cayenne pepper or to taste
⅔ cup milk prefer low-fat
1 x flour, all-purpose for dusting the work surface
1 pound ground chuck (ground beef)
1 large onions chopped
1 large sweet red bell peppers chopped, any colour
28 ounces tomatoes, stewed, canned 2 cans
15 ounces red kidney beans 1 can, drained and rinsed
1 1/2 tablespoons chili powder or to taste
3/4 teaspoon salt or to taste
1 x cheddar cheese, very old, sharp shredded, as needed
1 x sour cream prefer low-fat, as needed
1 x scallions, spring or green onions sliced, as needed
1 x tortilla chips as needed

1
Preheat oven to 450F (230C).
2
Invert muffin tin and spray the underside with nonstick cooking spray.
3
Add baking mix, milk, and cayenne in a large bowl, and stir until incorporated.
4
Shape into a ball.
5
Turn out onto a floured surface and knead to 5 times.
6
Divide ball into 6 pieces.
7
Roll each piece into a 6-inch circle.
8
Arrange a dough circle over back of each muffin cup.
9
Press around the cup to form a bowl shape.
10
Bake for about 11 minutes, until lightly browned.
11
Allow to cool slightly.
12
Remove biscuit bowls and reserve.
13
Brown ground chuck beef over medium heat in a Dutch oven.
14
Stir in onion and green pepper and go on cooking until meat is completely browned and the vegetables are tender.
15
Drain off any fat and discard.
16
Stir in tomatoes, beans, chili powder, and salt.
17
Bring mixture to a boil, cover, and reduce the heat to low.
18
Simmer for 35 to 40 minutes.
19
Just before serving, use a spoon to add the hot chili into the biscuit bowls.
20
Serve with cheese, sour cream, scallions, and tortilla chips added on top.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups biscuit baking mix (bisquick) or you can make your own mix, 1/4 teaspoon cayenne pepper or to taste, ⅔ cup milk prefer low-fat, 1 x flour, all-purpose for dusting the work surface, and more.

Yes, Chili Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Bowls

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