How to Make Mexican Chili Bowls

A Mexican chili bowl enjoyed with crackers.

Mexican food has assimilated into American gastronomy and is enjoyed by many people regardless of ethnicity. Tacos, salsa, beans and rice are comfort foods that fill the belly and leave you feeling happy. One Mexican food that is a family party favorite is the Mexican chili bowl. Mexican-style chili is a bit spicier than American-style chili, but the flavor it projects is phenomenal.

Things You'll Need

• 2 cups baking biscuit mix
• 2/3 cup whole milk
• 1/2 tsp. cayenne pepper
• All-purpose flour
• 1 lb. ground chuck
• 2 medium onions, chopped
• 1 medium green bell pepper, seeded and chopped
• 1 clove garlic, chopped
• 2 14-oz. cans Mexican-style stewed tomatoes
• 1 15-oz. can kidney beans, drained and rinsed
• 2 tbsp. chili powder
• 1 tsp. salt
• Freshly ground black pepper
• Grated sharp cheddar
• Sour cream
• Sliced green onions
• Corn chips
• Cooking spray
• 6-cup muffin tin
• Dutch oven
• Medium mixing bowl

Instructions

Biscuit Bowls

1. Set the oven to 450 degrees Fahrenheit. Flip the muffin tin upside down and spray with cooking spray. This will be the mold for your biscuit bowls.

2. Combine the biscuit mix, milk and cayenne pepper in a medium mixing bowl. Stir the ingredients until well combined, then shape the dough into a ball.

3. Knead the dough two to four times on a floured surface. Divide the dough evenly into six pieces and roll each section into a 6-inch ball.

4. Take one 6-inch dough ball and place it over one of the muffin cups. Press the ball around the muffin cup to mold its shape. This is how the bowl is formed. Do the same for the remaining five balls.

5. Place the muffin tin on the medium rack in the oven and bake for 12 to 15 minutes. The biscuits will be done when the tops are golden brown. Remove them from the oven and let the biscuit bowls cool.

6. Peel the biscuit bowls away from the muffin tins and place them on a wire rack. Reserve them for later use.

Chili

1. Add the ground chuck to the Dutch oven and brown over medium-high heat. Stir in the chopped onions and green peppers and cook until the meat is completely browned and the vegetables are tender. Add the garlic and cook until fragrant. The smell of garlic should be noticeable before moving on to the next step.

2. Pour in the Mexican-style stewed tomatoes, kidney beans, chili powder and salt. Stir until the ingredients are well combined. Bring the chili to a boil and reduce heat to low. Simmer for 35 minutes, stirring occasionally. Season with ground pepper to taste.

3. Serve the hot chili by spooning it into the biscuit bowls. Garnish the chili with sharp cheddar cheese, sour cream, corn chips and green onions.

References

• Comfort Food: Five Alarm Chili in the Biscuit Bowl