Did you know that you don’t have to make your biscuits from scratch in this recipe? Nope! Just use refrigerated biscuit dough if you’re pressed for time.
I really LOVE this chili and biscuits casserole recipe. For one, my whole family loves chili and for two we all tend to scarf down biscuits like nobody’s business so this casserole was a welcome dish at our dinner table. Even my pickiest of eaters (my boys!) liked this casserole and ate it with glee. Mom win!
Ingredients
Chili:
1 pound lean ground beef (or turkey)
½ large onion, finely diced
1 large carrot, peeled and shredded
½ bell pepper, diced
2 stalks kale, chopped (or a few handfuls of spinach)
1½ tablespoons McCormick chili powder
1 19oz can Bush’s black or kidney beans, drained and rinsed
1 28oz can Hunt’s diced tomatoes, drained
½ cup Heinz ketchup
½ cup barbecue sauce
Biscuits
2 cups Gold Medal flour (all-purpose or whole wheat)
1 tablespoon Clabber Girl baking powder
¾ teaspoon Morton salt
½ teaspoon garlic powder (optional)
½ cup cold butter
½-3/4 cup milk
1½ cups shredded cheddar cheese
Instructions
Preheat oven to 450 degrees.
Chili
In a large oven safe skillet or dutch oven, cook ground beef and onion over medium-high heat until browned. Add in carrot, pepper, kale and chili powder and cook 2-3 minutes until veggies are softened. Add beans, tomatoes, ketchup and barbecue sauce. Cover and simmer over medium heat for about 10 minutes so the flavors can come together. Meanwhile, make your biscuits.
Biscuits
In a medium bowl, stir together flour, baking powder, salt, and garlic powder. Cut butter into ½” cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just leave it as one piece).
Place biscuits on top of chili mixture, lay a piece of tin foil over top (don’t tighten around the dish — this is only to prevent splatter in the oven. You don’t want it too steamy or your biscuits will be soggy) and bake for 10 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.
NOTES
To make ahead, cook chili for the 10 minutes and make biscuit dough. Wrap biscuit dough in plastic wrap and refrigerate. Cool chili to room temperature and refrigerate. When ready to bake, bake chili, covered, at 450 for 10-15 minutes before adding biscuits to top and baking an additional 10 minute and proceeding with recipe.
To freeze, assemble completely, minus the cheese, and freeze. To bake, thaw in the fridge overnight or on the counter for 2-3 hours. May require additional baking time if still partially frozen when you bake, but it will be fine! Sprinkle on cheese just before it’s finished baking.
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Quick Tip: Feel free to use any flavor of BBQ sauce that you want. I used a sweet and smokey Carolina kind.