Biscuit bowls hold delicious ‘transition’ food

Robin McDaniel
These biscuit bowls make a great “transition” food as we wind down summer and look forward to fall.

These biscuit bowls make a great “transition” food as we wind down summer and look forward to fall.

We all know the indecision that comes with this time of year: Hot? Cool? Wet? Dry? Is it summer or has fall made its appearance?

Just as our wardrobes transition from summer to fall, so can our food. This Paula Deen recipe for Chili in a Biscuit Bowl is a great transition food. It’s still a little light -- not like a hearty burger or big bowl of chili with cornbread -- but it is also warm and comforting.

The biscuit bowls were so easy and fun to make, and, of course, they are very versatile. If chili is not to your liking, fill them with cream of asparagus soup or hearty vegetable soup or even comforting tomato bisque.

For the chili, let your family choose their favorite toppings. These bowls were pleasing to both the palate and the eye.

Paula Deen’s Chili in a Biscuit Bowl

Vegetable oil cooking spray

2 cups biscuit mix (recommended: Bisquick)

2/3 cup whole milk

1/2 tsp. cayenne pepper

Flour, for dusting work surface

1 lb. ground chuck

1 medium onion, chopped

1 medium green pepper, chopped

2 (14 oz. ) cans Mexican-style stewed tomatoes

1 (15 oz.) 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

Preheat oven to 450 degrees. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together baking mix, milk and cayenne pepper. 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.

Place a dough circle over the back of 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 the biscuit bowls and set aside.

Brown the ground chuck over medium heat in a Dutch oven. 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 mixture to a boil. Cover, and reduce the heat to low. Simmer 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions and corn chips.

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