Chili Biscuit Cups

Chili Biscuit Cups Recipe
Chili Biscuit Cups. Photo and Recipe: Diana Rattray
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 8 cups (4 servings)
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These simple chili cups make a great snack for a big game or serve with fries or chips for an easy lunch or family meal.

A tube of ready-to-cook biscuits, leftover chili, and your choice of toppings make these super easy and convenient.

What You'll Need

  • 1 container Pillsbury Grands biscuits (separated into 8 biscuits)
  • 1 can (16 to 20 ounces) chili (your favorite brand, or about 2 cups of leftover chili)
  • 1/2 cup bell peppers (or onions, finely chopped, optional)
  • 3/4 cup shredded taco cheese (or a Mexican blend)

How to Make It

  1. Heat oven to 400 F. Lightly spray 8 muffin cups with baking spray or lightly grease each cup.
  2. With your hands or a rolling pin, flatten the biscuits to make a large round, about 5 to 6 inches. Fit into muffin cups so some of the dough is forming a collar.
  3. Put about 1 1/2 tablespoons of chili into each biscuit cup. Top with a little finely chopped bell pepper or onion, if using. Top each with shredded cheese.
  1. Put a piece of foil or baking sheet below the muffin tin to catch any possible drips.
  2. Bake for about 12 minutes, until browned.