2 (10-oz) cans Rotel original diced tomatoes & green chilies
1 (15-oz) can kidney beans, drained and rinsed
1 Tbsp. chili powder
1 tsp. salt
2 cups biscuit mix
⅔ cup milk
½ tsp. ground red pepper
Toppings: sour cream, sliced green onions, cheddar cheese
Instructions
FOR THE CHILI: Cook beef, onion, and bell pepper in a dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in Rotel, beans and chili powder.
Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls and serve with desired toppings.
FOR THE BISCUIT BOWLS: Stir together biscuit mix, milk and red pepper. Turn dough onto a surface sprinkled with biscuit mix. Shape into a ball, knead 3-4 times. Divide into 6 portions.
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.
Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
Bake at 450 degrees for 10-12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/12/chili-in-a-biscuit-bowl-and-dallas-ice-storm.html