Best Baked Chili With Biscuits Recipes

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CHILI AND BISCUITS CASSEROLE



Chili and Biscuits Casserole image

This is yummy and filling; good comfort food. My husband calls it Chili Pot Pie. If you like it spicy you can add red pepper flakes or other spices with some heat. Don't let the list of ingredients or steps intimidate you, it is really easy and many of the ingredients you probably already have on hand. This is super simple and easy to make throughout the year.

Provided by Busy Lindsay

Categories     Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb lean ground turkey or 1 lb ground beef
1/2 cup bell pepper, chopped
1/3 cup onion, chopped
1 (14 ounce) can diced tomatoes, undrained
1 (14 ounce) can kidney beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon oregano leaves, dried and crushed
1/4 teaspoon Tabasco sauce (or chili pepper sauce)
1/3 cup picante sauce (or salsa, I use Pace Picante sauce)
1 cup cheddar cheese, shredded, separated into 1/3 cups
1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits (the flaky layer kind)
sour cream
salsa
cheese, shredded

Steps:

  • Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
  • Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
  • Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
  • Pour mixture into 13 X 9 inch casserole dish, level out mixture.
  • Sprinkle 1/3 cup cheese over beef mixture in casserole.
  • Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
  • Add remaining 1/3 cup of cheese on top of biscuits.
  • Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
  • Serve with sour cream, salsa and additional cheese if desired.

Nutrition Facts : Calories 767.5, Fat 34.5, SaturatedFat 12.5, Cholesterol 109, Sodium 1813.4, Carbohydrate 72, Fiber 8.4, Sugar 14.7, Protein 43.8

BAKED CHILI



Baked Chili image

This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 21

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
CORN BREAD BISCUITS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup sour cream

Steps:

  • In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.

CHILI CHEESE BISCUIT BAKE



Chili Cheese Biscuit Bake image

This Chili Cheese Biscuit Bake is a classic 5-star chili recipe, layered with cheese, and finished off with delicious homemade corn-meal biscuits.

Provided by Sandra

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

2 pounds ground beef
1 onion (chopped)
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
3 cups tomato sauce
1 cup salsa
4 1/2 tablespoons chili seasoning mix
15 ounce can light red kidney beans (rinsed and drained)
15 ounce can dark red kidney beans (rinsed and drained)
1 3/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter
1 cup buttermilk*
4 cups mild cheddar cheese

Steps:

  • In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
  • Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
  • Preheat oven to 350°F.
  • Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
  • Add chili to a 9x13 pan, top with 4 cups of shredded mild cheddar cheese.
  • Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3x4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.

Nutrition Facts : Calories 639 kcal, Carbohydrate 44 g, Protein 32 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 115 mg, Sodium 1135 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

BISCUIT-TOPPED CHILI CASSEROLE



Biscuit-Topped Chili Casserole image

From Dennison's. We really enjoy this quick and simple recipe made with canned chili and refrigerated biscuits. Good fall or winter dish.

Provided by BecR2400

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 (40 ounce) can dennison's chili con carne with beans
1 tablespoon finely chopped hot pepper
3 tablespoons parmesan cheese
1 (8 ounce) package refrigerated biscuits (such as Pillsbury)
2 tablespoons melted butter or 2 tablespoons margarine
1/3 cup yellow cornmeal

Steps:

  • Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole.
  • Bake, uncovered, in 400F oven for 10 minutes.
  • Dip both sides of biscuits in butter, then in cornmeal.
  • Place on top of hot casserole.
  • Bake 15-20 minutes longer or until biscuits are golden.
  • Serves 6.

Nutrition Facts : Calories 201.8, Fat 10.4, SaturatedFat 4.3, Cholesterol 12.4, Sodium 522.3, Carbohydrate 23.4, Fiber 1.1, Sugar 3.2, Protein 4.1

BAKED CHILI WITH CORNBREAD BISCUIT TOPPING



Baked Chili With Cornbread Biscuit Topping image

From La Dolce Vegan by Sarah Kramer. This is an easy way to make chili for the week. The cornbread topping is good.

Provided by VegBear

Categories     Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil
1 1/2 cups vegetarian ground beef, crumbled
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 (19 ounce) can beans
1 (12 ounce) can corn, drained
1 (3 7/8 ounce) can pickled green chilies
1 teaspoon salt
2 teaspoons unsweetened cocoa
2 tablespoons chili powder
2 tablespoons molasses
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 cup soymilk or 1 cup almond milk
2 tablespoons soymilk or 2 tablespoons almond milk
1 tablespoon apple cider vinegar
1 cup flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil

Steps:

  • Preheat oven 400. Lightly oil a 9x13 pan.
  • In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
  • While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
  • Add the oil and milk mixture, stirring until just mixed.
  • Transfer chili to baking pan and spoon the cornmeal batter on to the top.
  • Bake uncovered for 15-20 minutes.

Nutrition Facts : Calories 398.9, Fat 12.4, SaturatedFat 1.7, Sodium 1135.2, Carbohydrate 67.6, Fiber 7.5, Sugar 19, Protein 9.8

RED CHILI BISCUITS



Red Chili Biscuits image

These are very nice with just a hit of heat from the chili powder. They are soft and tender inside with a crisp crust.

Provided by Nimz_

Categories     Sourdough Breads

Time 45m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon kosher salt
6 tablespoons chilled unsalted butter
1 cup cheddar cheese, shredded
1 tablespoon chili powder
1 cup chilled buttermilk (may need to add more, enough to moisten batter)
2 tablespoons melted butter, for brushing tops

Steps:

  • Mix the flour, sugar, baking powder baking soda, salt and chili powder together.
  • Cut in the chilled butter until it looks like fine meal.
  • Add cheese and buttermilk. (You may need a little extra buttermilk to reach the moistened stage).
  • Mix until flour is moistened.
  • Place mixture on a floured surface, knead lightly, about 15 turns.
  • Roll out to 3/4 inch thick.
  • Cut with 3 1/2 in cutter (Or use whatever size you want).
  • Gather up scrapes and roll into ball and roll out again to 3/4 inch thick and cut additional biscuits. Continue until all the dough is used.
  • Put biscuits onto a greased pan.
  • Brush the tops with butter.
  • Bake at 400 degrees F for about 25 minutes.

BAKED CHILI WITH BISCUITS



Baked Chili with Biscuits image

Very good on a cold day.

Provided by Lisa Allen

Categories     Chili

Time 1h

Number Of Ingredients 21

1 lb ground beef
1 large onion, chopped
1 large green pepper
1 can(s) 16 ounce light red kidney beans rinsed and drained
1 can(s) 15 ounce whole kernal corn
1 can(s) 15 ounce tomato sauce
1 can(s) 15 ounce diced tomatoes
1 can(s) 4 ounce chopped green chilies
1 Tbsp chili powder,add more or less to your taste
1 tsp salt
1 tsp ground cumin
1/2 tsp sugar
1 tsp garlic powder
for biscuits:
1 c all purpose flour
1 c cornmeal
2 tsp baking powder
1/8 tsp salt
1 egg
1/2 c sour cream
1/2 c milk

Steps:

  • 1. To make the chili: cook the beef, onion, and green pepper in a Dutch oven over medium heat until the meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Meanwhile, to make the biscuits: combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drop biscuit batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned.

EASY CHILI SKILLET BAKE



Easy Chili Skillet Bake image

Chili with a baked-on crust is a main dish so delicious it's hard to believe it's so easy! Your family will love this variation on a long-time favorite, and you'll love how easy it is to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick™ mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

Steps:

  • Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
  • Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
  • Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 55 mg, Fiber 5 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS



Roasted Vegetable Chili with Cornbread Biscuits image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth

Steps:

  • Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
  • Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
  • Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
  • Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

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