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Chili Cheese Biscuit Bake Recipe

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4.2 from 11 reviews

A hearty and comforting Chili Cheese Biscuit Bake featuring a savory chili base with seasoned ground beef, kidney beans, and a blend of tomato sauce and salsa, topped with cheesy cornbread-style biscuits baked to golden perfection. Perfect for a family-friendly meal that combines the flavors of chili with the satisfying texture of fluffy cheddar biscuits.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Chili

  • 2 pounds ground beef
  • 1 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 3 cups tomato sauce
  • 1 cup salsa
  • 4 1/2 tablespoons chili seasoning mix
  • 15 ounce can light red kidney beans, rinsed and drained
  • 15 ounce can dark red kidney beans, rinsed and drained

Biscuit Topping

  • 1 3/4 cups all-purpose flour
  • 2/3 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold Land O Lakes® Butter
  • 1 cup buttermilk
  • 4 cups mild cheddar cheese, shredded

Instructions

  1. Cook the Chili: In a large saucepan over medium heat, combine the ground beef and chopped onion. Sauté for about 10 minutes, stirring occasionally, until the meat is browned and the onion is tender. Drain excess grease if desired to reduce fat content.
  2. Simmer the Chili: Add ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and both the light and dark red kidney beans to the saucepan. Mix everything well, then reduce the heat to medium-low and let it simmer gently for 20 minutes while you prepare the biscuit topping. Stir occasionally to prevent sticking.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
  4. Prepare Biscuit Dough: In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until the dough is just combined and holds together.
  5. Assemble in Baking Dish: Transfer the simmered chili into a 9x13 inch baking pan. Evenly spread 4 cups of shredded mild cheddar cheese over the chili layer.
  6. Top with Biscuits: Drop the biscuit dough by 1/4 cupfuls over the cheese and chili in a 3 by 4 grid, forming 12 biscuits total. This will create individual biscuit mounds topping the cheesy chili.
  7. Bake: Place the baking pan in the preheated oven and bake for 25 minutes or until the biscuit topping is golden brown and cooked through. Remove from the oven and let it cool slightly before serving.

Notes

  • Drain excess grease after browning the beef to reduce the fat content in the chili.
  • You can substitute mild cheddar with sharper cheddar or a cheese blend for different flavor profiles.
  • Use canned beans drained and rinsed to reduce sodium and improve texture.
  • For a spicier version, add jalapeños or hot salsa instead of mild salsa.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/chili-cheese-biscuit-bake-recipe/