Friday night I decided I would make this chili recipe I had been looking at in my Paula Deen cookbook. I was feeling friendly, so I told Dave to ask his parents if they’d like to come eat with us. I was sure they would be here – they never miss a chance to play with their granddaughter. But no, they had to be up early the next morning so they respectfully declined.
Then I invited my parents, who always say “no” when I ask them over to dinner. They want me to think that it’s the drive out here to the ‘View that’s holding them back, but I suspect it is actually that they don’t like being my guinea pigs for all the new foods I’m trying. Though they are always happy to take any desserts that I bring by their house….either way, I asked and they said “no thanks,” too.
So it was just me and Dave. But I went ahead with the cookin’s, and we were both glad that I did! The chili isn’t anything spectacular on it’s own…but with the cayenne peppered biscuit bowl, it’s got just the right amount of kick. It was so good that Dave didn’t ask for tobasco or vinegar for his chili this time…and he always asks for those things when he eats chili!
Chili In A Biscuit Bowl by Paula Deen
-2 cups Bisquick baking mix
-2/3 cup whole milk
-1/2 teaspoon cayenne pepper
–flour for dusting work surface
-1 pound ground chuck
-1 medium onion, chopped
-1 medium green bell pepper, chopped
-Two 14oz cans Mexican-style stewed tomatoes (I could not find mexican style stewed tomatoes…so I used one can of “chili ready” stewed tomatoes and 1 can of regular diced tomatoes)
-One 15 ounce can kidney beans, drained and rinsed
-2 tablespoons chili powder
-1 teaspoon salt
-toppings as you prefer: cheese, sour cream, corn chips, etc.
-Preheat oven to 450°. Invert a 6 cup large muffin tin and spray the underside with vegetable oil cooking spray.
-Stir together the biscuit mix, milk and cayenne. Shape into a ball. Turn out onto a floured surface and knead three or four times. Divide the ball into 6 pieces. Roll each piece into a 6 inch circle. (OK this step did not turn out so lovely for me. The dough was extremely sticky and not firm at all…I was never able to shape it into a nice neat ball, much less seperate it into individual neat balls. So I just grabbed globs of it and spread it over the muffin tin with my fingers. It worked well enough!)
-Place 1 dough circle over each muffin cup. Press around the cup to form a bowl shape. bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove biscuit bowls and reserve.
-Brown the ground chuck over medium heat in a dutch oven or large stew pot. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, covere and reduce the heat to low. Simmer for 35 minutes.
-When ready to serve, spoon hot chili into the biscuit bowls. Garnish as you see fit. Enjoy!
Beans, beans, the musical fruit….!
P.S. I thought I published this post weeks ago. Apparently I did not. So here it is!