Slow Cooker Chili

Chili in a Biscuit Bowl
1 pound ground beef, browned and drained
1 1arge onion, chopped
1 large can (28 ounces) diced tomatoes, with liquid
2 cans (8 ounces each) tomato puree
1 can (16 ounces) kidney beans
1 can (4 ounces) diced green chilies
1 cup water
1 teaspoon minced garlic
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) jumbo biscuits

To make chili:

Combine all ingredients in a greased
4 1/2 – 6 quart slow cooker. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours. To make biscuit bowls: open can and separate biscuits. Roll out each biscuit with a rolling pin to be about 5 inches in diameter. Place dough on an upside down giant muffin tin to form bowls. Cook as per directions on the side of the can. When done, remove from pan and serve warm with chili inside. Garnish with sour cream, cheddar cheese or chopped green onions.

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