CHILI IN A BISCUIT BOWL, from

Souther Living:
chil in a biscuit bowl

2 cups biscuit mix
2/3 cup milk
1/2 teaspoon ground red pepper
1 pound ground beef
1 med. onion, chopped
1 med.-size green bell pepper, chopped
2 (14 1/2 oz) cans Mexican-style stewed tomatoes, undrained
1 (15 oz) can kidney beans, drained and rinsed
2 teaspoon chili powder

toppings: sour cream, sliced green onions
Garnish: green onions

stir together first 3 ingredients. turn dough out onto a surface sprinkled with biscuit mix. shape into a ball, and knead 3 to 4 times. Divide into 6 portions.

Invert 6 (6 oz) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan) Coat outsides of cups with vegetable cooking spray.
Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
Bake at 450 degrees for 10 to 12 minutes. cool slightly; remove biscuit bowls to a wire rack.
Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. spoon into biscuit bowls, and serve with desired toppings. Garnish if desired. yield: 6 servings.