These little biscuit bowls are so much fun to serve chili in. They are super easy to make, too.

The chili recipe below is the one that accompanied the bowl recipe. I thought it was just so-so…. a bit too sloppy Joe-like with all of the ketchup. I would recommend this fabulous chili recipe instead.

Biscuit Bowl Chili

Ingredients:

1 tube (16.3 ounces) large refrigerated flaky biscuits
2 teaspoons cornmeal
1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11-1/2 ounces) V8 juice
1 cup ketchup
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream, cilantro, optional, to top chili

Directions:

1. Preheat oven to 350°F.

2. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll biscuits into 4-inch circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.

3. Bake biscuits 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack.

4. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

5. Serve chili in biscuit bowls; top with cheese.

Serves 8

Recipe from Taste of Home Magazine

How about a little presidential music for President’s Day? Seriously, this is very pretty.

Check out The President Lincoln on the Website, where you can buy his music.

Cheers!