Chili in a Biscuit Bowl

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix (like Bisquick)
2/3 cup milk
1/2 teaspoon cayenne pepper
flour, for dusting work surface
1 lb ground meat
1 medium onion, chopped
1 green bell pepper, chopped
28 oz Mexican-style stewed tomatoes
15 oz kidney beans, drained and rinsed
2 Tablespoons chili powder
1 teaspoon salt

for toppings:
shredded cheese
sour cream
sliced green onions

1. Preheat oven 450. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
2. 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 ball into 12 pieces. Roll each piece into a circle big enough to cover your upsidedown muffins tins. Press each piece around the cup to form a bowl shape. Bake 10 minutes. Let cool slightly.
3. Brown the ground meat over medium heat. Add onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
4. When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with toppings.

Serves 12
Adapted from Food Network