I’ve got hot and chunky chili served in the cutest little mini biscuit bowls that are just bursting with flavor.

We’re going to start with two cups of biscuit mix. And two thirds cup of milk and I’m going to put, because it’s chili, I’m going to put just a little pepper and it just to give it a little kick.

So you can see I got some mini muffin tins sitting here. We’re just going to mix this up. And if you want it to, you could even add cheese to this, this mix. Alright, you can see how easy that came together. Now we’re going to take our muffin tins and instead of cooking them on this way, we’re going to cook this way and I’m going to spray them with a little spray. So that are biscuit mix won’t stick. Alright, I’m just going to rub a little on my hands and I’m going to come over there and I’m going to pinch of a piece of biscuit mix about the size of a walnut. And then I’m going to flatten it and I’m going to put it, now I want to move thing around so you all can see. Can you see? Alright then I’m just going to form that little bowl around and muffin tins.

Now I’m going to use every other muffin because if I try to make them side by side on every one of them, they would stick together. You know because they will go to pop out some. Just flatten it and then I’m going to go to here and get our next bowl going. You can see how easy this is. And you could season this up anyway you wanted to.

Now if you wanted make your bowls a little bit bigger, you could, you could use the medium size muffin tins or if you want it to make a big bowl for everybody, you know they make those muffin tins that are like jumbo size, that are like that big.

Now you can see probably how I’m dressed today that is a little cool here in Savanna and I got some heaters going around me and I can hear them crackling and popping it’s sounds so good.

Alright, let me show you a little trick. I’m going to come behind each one and flatten our biscuit bowls out. So when they come out, they will have a smooth bottom and they won’t seek you know in roll out. So these are ready and we’ll going to stick this in the oven.

I’m going to come over here and I’m going to make our chili. I’m going to start with a pound of ground chuck. So this is probably 90% lean and 10% fat. Proportionally, when I’m making chili for us to eat by the bowl, I use a sausage, I use ground turkey and I use ground beef. I just love all those flavors mixed together but for these, I’m just going to use the ground chuck and I’m going to brown it off and I don’t even think I’m going to have to drain it. Since it’s a chuck, so there should not be much fat in it. And now I’m going to toss some onion and some diced bell pepper and give that a toss.

Alright now, I’m going to add a little salt, a little pepper and two tablespoons of chili powder. Now I’m adding the red kidney beans and I’m adding a can of Mexican style tomatoes. So they’ve got some seasoning on them too, so we’re just going to put that in there and let this simmer, I’m going to give it a quick stir. That look good and I’ve got a full pot and if you don’t want to pre-make this, you can just have a basket filled with your little bowls and people can combine, fix their own. In fact you could keep your chili on a pot. So it stays nice and hot in case you don’t have a stove. So when everybody has a little mini bowl with chili. The chili’s going to be piping hot.

You know I’m a condiment girl, I love my condiments. So I think I would like mine with sour cream and maybe just a little cheese and I got some fresh chops here. You can use chive or you could just use a green onion but just for color. I’m going to use a little fresh chive on mine. And that look yummy. So good!