The entire chili dish is edible - bowl included!
1 (16-ounce) tube refrigerated biscuits
1 pound lean ground beef
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) green bell pepper, chopped
1 small (1/2 cup) onion, chopped
1 tablespoon chopped jalapeño chile
1 teaspoon finely chopped fresh garlic
1 (16-ounce) can chili beans
1 (14.5-ounce) can Mexican-style stewed tomatoes
1/2 cup shredded Cheddar cheese
Chopped fresh cilantro
1/4 cup sour cream
Heat oven to 350°F.
Place 8 (10-ounce) custard cups upside down onto 15x10x1-inch baking pan. Butter outside of each custard cup. Press 1 biscuit around each buttered custard cup, pressing over sides to form bowl. Bake 8-10 minutes or until lightly browned. Cool completely.
Cook ground beef in 3-quart saucepan over medium heat until no longer pink; drain, if necessary. Remove beef from saucepan; set aside. Melt 2 tablespoons butter in same saucepan until sizzling; add bell pepper, onion, jalapeño and garlic. Cook until pepper is softened. Stir in cooked beef, chili beans and stewed tomatoes.
Remove biscuit bowls from custard cups. Spoon 3/4 cup chili into each serving bowl. Top each with shredded cheese, sour cream and chopped cilantro. Serve immediately.
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