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1.
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Begin by baking the canned biscuits according to their directions.
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2.
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Place a large skillet over medium-high heat, allow it time to warm.
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3.
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In a mixing bowl, combine the ground beef, vinegar, salt, pepper, garlic powder, basil, soup, and chili paste.
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Knead until well combined.
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4. place the chopped bacon into the skillet and sautee for 5 minutes, the pieces should be just barely crispy, remove with a slotted spoon and set aside.
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5.
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Add ground beef mixture to the skillet and cook while separating meat for approximately 8-10 minutes, there should be no pink when you have finished.
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Remove from skillet and mix with bacon.
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Cover with Reynold's aluminum foil.
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6.
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Reduce heat to medium.
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7.
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Add mushrooms to the skillet and sautee for 4 minutes.
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8.
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Stir in both broths, return to a light boil.
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9.
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SLOWLY add heavy cream.
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Stir until the sauce begins to thicken.
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10.
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Stir in 1/4c blue cheese, continue stirring until the cheese has smoothed.
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Remove from heat.
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Place in an easy to pour from carafe and cover with reynold's aluminum foil until ready to serve.
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11.
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Dig the biscuit middles out so that they will hold the filling.
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12.
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Place ground beef filling into the biscuit bowls filling up most of the way leaving a bit of room.
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13.
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When you are ready to serve this dish, add sauce to coat the filling.
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Top with leftover blue cheese.
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(OPTIONAL for some color you may top with chives or roasted red pepper as well.
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).
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14.
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Enjoy!
