Yield: 8 Chili Cups
- 1 container Pillsbury Grands biscuits, separated into 8 biscuits
- 1 can (16 to 20 ounces) chili, your favorite brand, or about 2 cups of leftover chili
- finely chopped peppers or onions, optional
- 3/4 cup shredded taco cheese or a Mexican blend
With your hands or a rolling pin, flatten the biscuits to make a large round, about 5 to 6 inches. Fit into muffin cups so some of the dough is forming a collar.
Put about 1 1/2 tablespoons of chili into each biscuit cup. Top with a little finely chopped bell pepper or onion, if using. Top each with shredded cheese.
Put a piece of foil or baking sheet below the muffin tin to catch any possible drips.
Bake for about 12 minutes, until browned.
Makes 8 snacks or 4 lunch or meal portions.