Today was our annual Division of Student Affairs Chili, Cheesecake, and (new this year) Jambalaya Cook-off. It was the perfect chili eating day… chilly, rainy, chilly, breezy… all things you think about with fall in northern Mississippi. I found a recipe on-line (Foodnetwork.com, Paula Deen) and tweaked it a little bit to suit my deep south audience. 🙂 I called it Touchdown Chili with Bully’s Biscuit bowls. I’ve had several people ask for the recipe so I decided this may be the easiest.
- 1/2 teaspoon cayenne pepper
- 1 pound ground chuck
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 (14-ounce) cans Mexican-style stewed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 tablespoons (Chipotle, is what I use) chili powder
- 1 teaspoon salt – I like using Milford Spices Pacific Northwest Smoked Salt
- Shredded sharp Cheddar
- Sour cream
- Sliced green onions (white and green parts)
Brown the ground chuck over medium heat. 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, cover, and reduce the heat to low. Simmer for 35 minutes.
*Place in a slow cooker if you’d like to after the simmering.
If you want to make the biscuit bowls, it’s simple… yet complex.
2 cups Bisquick
2/3 cup of milk
1/2 teaspoon of cayenne pepper
Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray
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 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 reserve. (Foodnetwork.com
Now, I kind of just molded them as I went placing the dough in the refrigerator while the other bowls were baking. That may not of made this the easiest for me… but it gave the bowls “a rustic look” (a sampler said this to me today at the contest).
I won my division, taking home a Mississippi State University medal and I was surprised I was the only one who had a beef chili… come on people… so much chicken! I did find out however, I only lost by 1 vote to a white chicken chili recipe for the People’s Choice Award… it’s okay though – had a blast and will definitely make again! If you make this recipe, you will love it! I’m working on getting The Pain Train chili recipe to post up here that had an amazing amount of peppers and flavor and certainly has my throat still burning 8 hours later – as soon as I do, y’all will be the first to know. 🙂