These clever little chili biscuit cups make a great snack for a big game or party. Or serve them with fries or tortilla chips for an easy lunch or family meal.
A tube of ready-to-cook refrigerated biscuits, leftover chili, and your choice of toppings make these super easy and convenient. Use canned beef and bean chili, no-bean chili, or vegetarian chili in the recipe. The chopped onions and bell pepper make a delicious topping. Some other topping possibilities: sliced ripe olives, sliced scallions, diced fresh tomatoes, or crushed tortilla chips. Serve the baked chili cups with a dollop of sour cream or guacamole if you'd like.
Scale the recipe up for a crowd or make a double batch and freeze half of them for future lunches or snacks.
- 1 (16.3-ounce) tube Pillsbury Grands biscuits
- 1 (15-ounce) can chili (any brand, or about 2 cups of leftover chili)
- 1/4 cup bell peppers (finely chopped)
- 1/4 cup onions (finely chopped)
- 3/4 cup shredded taco-seasoned cheese (or a Mexican blend or cheddar jack)
Gather the ingredients.
Heat the oven to 400 F.
Lightly spray 8 muffin cups with baking spray or lightly grease each cup.
Separate the biscuits into 8 pieces.
Place a biscuit on a lightly floured surface. With a rolling pin or your hands, flatten the biscuit to make a large round, about 5 to 6 inches in diameter. Fit the dough round into a muffin cup so the edge of the dough forms a collar. Repeat with the remaining biscuit dough.
Put about 1 1/2 tablespoons of the prepared chili into each biscuit cup. Top with a finely chopped bell pepper and onion. Top each cup with about 1 1/2 tablespoons of shredded cheese.
Put a piece of foil or baking sheet under the muffin tin to catch any possible drips.
Bake in the preheated oven for about 12 minutes, or until browned.
- To freeze the chili cups, bake them as directed and let them cool. Place them on a baking sheet and put the baking sheet in the freezer. When the chili cups are frozen solid, wrap them tightly in plastic wrap and transfer them to a freezer storage bag or covered container. Freeze them for up to 2 months.
- To reheat a frozen chili cup, wrap it in foil and heat in a 350 F oven for about 25 to 35 minutes, or until hot. Or wrap a frozen chili cup loosely in a paper towel and reheat in the microwave on 50% power for about 3 minutes, turning halfway through. The minimum safe temperature for leftover cooked food is 165 F / 73.9 C. If the chili cup is thawed, reheat for about 10 to 15 minutes in the oven, or for about 1 minute in the microwave.
- Instead of canned biscuits, use frozen thawed Grands or homemade cut-out uncooked biscuits.