Chili in a Biscuit Bowl

From the Kitchen of: Britlyn Case

Ingredients:

2 cups biscuit mix

2/3 cup milk

½ teaspoon ground red pepper

1 pound ground beef

1 medium onion, chopped

1 medium-size green bell pepper, chopped

2 (14 ½-ounce) cans Mexican-style stewed tomatoes, undrained

1 (15-ounce) can kidney beans, drained and rinsed

2 teaspoons chili powder

Toppings: sour cream, sliced green onions

Garnish: green onions

Directions:

1.     Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.

2.     Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.

3.     Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.

4.     Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.

5.     Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.

6.     Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.