Chili in a Biscuit Bowl Recipe

Name: Chili in a Biscuit Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
2
Stir together the baking mix, milk, and cayenne.
3
Shape into a ball.
4
Turn out onto a floured surface and knead 3 or 4 times.
5
Divide the ball into 6 pieces.
6
Roll each piece into a 6-inch circle.
7
Place a dough circle over the back of each muffin cup.
8
Press around the cup to form a bowl shape.
9
Bake for 10 to 12 minutes, until lightly browned.
10
Let cool slightly.
11
Remove the biscuit bowls and reserve.
12
Brown the ground chuck over medium heat in a Dutch oven.
13
Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender.
14
Drain off any fat and discard.
15
Stir in the tomatoes, beans, chili powder, and salt.
16
Bring the mixture to a boil, cover, and reduce the heat to low.
17
Simmer for 35 minutes.
18
When ready to serve, spoon the hot chili into the biscuit bowls.
19
Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 cups biscuit baking mix (recommended: Bisquick), 2/3 cup whole milk, 1/2 teaspoon cayenne pepper, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili in a Biscuit Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions