Best Chiili In A Biscuit Bowl Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDS!™ BISCUIT BOWLS WITH CHILI



Grands!™ Biscuit Bowls with Chili image

Amaze your guests with these fun biscuit bowls of chili!

Provided by Pillsbury Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 3

1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
2 cans (15 oz each) chili with beans
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
  • Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
  • Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.
  • Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 3 1/2 g

CHIILI IN A BISCUIT BOWL



Chiili in a biscuit bowl image

If you make on mini muffin tin use for appetizer or large for entrée size portion

Provided by Lorraine Passero @Lorraine9

Categories     Beef

Number Of Ingredients 16

2 cup(s) bisquick
2/3 cup(s) milk
1/2 teaspoon(s) cayenne pepper
- vegetable cooking spray/ flour for dusting board
1 pound(s) chopped beef
1 medium onion chopped
1 medium green pepper chopped
2 can(s) 14 oz mexican style chopped tomatoes
1 can(s) 15oz kidney beans
2 tablespoon(s) chili powder
1 teaspoon(s) salt
TOPPINGS
- shredded sharp cheddar cheese
- sour cream
- sliced green onion
- crushed corn chips

Steps:

  • pre heat oven to 400 degrees F invert muffin tin an spray bottom with oooking spray
  • Biscuit Bowls.....stir together baking mix milk and cayenne pepper . shape into ball Turnout on floured board knead 3 or 4 times Divide ball into 6 pieces . Roll into 6 inch circles, press around cup to form bowl bake 15 min till lightly brown cool and reserve
  • Chili....brown meat over medium heat in dutch oven. add onions and peppers...cook till meat is completely browned and vegetable are tender. Drain fat add beans and tomatoes, chili powder and salt bring to boil cover simmer 35 min
  • When ready to serve spoon hot chili in bowls garnish with shredded cheese sour cream green onions and corn chips

PULLED PORK CHILI IN BISCUIT BOWLS



Pulled Pork Chili in Biscuit Bowls image

I adopted the biscuit bowl recipe from Paula Deen, but used our 'chili to beat all chili' recipe. It's not traditional with heat, but rather a sweet flavor to it that goes great alone or with the chili bowls.

Provided by 2Bleu

Categories     One Dish Meal

Time 6h

Yield 12 serving(s)

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons dry ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
3 lbs pork shoulder
1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
6 garlic cloves, chopped
2 bay leaves
64 ounces chili beans (Bushes)
2/3 cup light brown sugar
3 tablespoons honey
cooking spray
4 cups biscuit mix (Bisquick)
1 1/3 cups whole milk
1/2 tablespoon cayenne pepper
flour, for dusting the work surface
8 ounces cheddar cheese, shredded
8 ounces sour cream

Steps:

  • Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
  • Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
  • TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
  • Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
  • Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
  • SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 886.2, Fat 40.1, SaturatedFat 16.1, Cholesterol 112.6, Sodium 1186.1, Carbohydrate 89, Fiber 9.6, Sugar 23.2, Protein 43.2

Related Topics