Monday, November 3, 2008

Easy Meaty Chili and bread bowls

1 lb of chili beef (or just regular ground beef or ground sirloin)

1 can diced tomatoes

1 can tomato sauce

1 can Bush's chili

1 packet of taco seasoning

1/2 green pepper roughly chopped

1/2 red pepper roughly chopped

3 green onions chopped (or regular onion is fine too - I used what I had on hand)

1/4 can of beer (or more if you want it soupy as opposed to stew like)

dash (or three) of worchestershire sauce

Dump it all in your crockpot and stir. Cook on high for 4 hrs or low for 8. I put the chili beef in frozen and it worked fine. Use the rest of the can of beer for beer bread if you like.

You can also make this on the stove top. You'll just have to brown the beef/peppers/onions ahead of time and then heat until warm.

This recipe is not spicy hot. If you want it that way, add a few cans of green chiles and a dash of cayenne pepper or Franks hot sauce.


Recipe courtesy Paula Dean
Yield: 6 servings

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface

Heat 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.

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