This Chili Cheese Biscuit Bake is a classic 5-star chili recipe, layered with cheese, and finished off with delicious homemade corn-meal biscuits.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Calories 639kcal
Author Sandra
Ingredients
Chili
2poundsground beef
1onionchopped
1teaspoonground black pepper
1/2teaspoongarlic salt
3cupstomato sauce
1cupsalsa
4 1/2tablespoonschili seasoning mix
15ouncecan light red kidney beansrinsed and drained
15ouncecan dark red kidney beansrinsed and drained
Cornmeal Biscuits
1 3/4cupsall-purpose flour
2/3cupcornmeal
2tablespoonssugar
1tablespoonbaking powder
1/2teaspoonsalt
1/2cupcold Land O Lakes® Butter
1cupbuttermilk*
4cupsmild cheddar cheese
Instructions
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
Preheat oven to 350°F.
Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
Add chili to a 9x13 pan, top with 4 cups of shredded mild cheddar cheese.
Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3x4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.