Description
These Chili Cheese Cups feature savory beef chili, loaded with cheese, and baked inside flaky, tender biscuits. Perfect for game day or an easy weeknight dinner ready in just 30 minutes! A crowd-pleasing dish that everyone will love.
Ingredients
Units
Scale
- 1 pound 85% lean ground beef
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (6-ounce) can tomato paste
- 2 tablespoons dried onion flakes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons smoked paprika (or regular paprika)
- 1/2 teaspoon freshly ground black pepper
- 3 (8-count) packages refrigerated biscuit dough (24-count total; Trader Joe’s Buttermilk Biscuit Dough or Pillsbury Grands Flaky Layers)
- 1 1/2 cups shredded cheddar cheese blend, divided
- Finely minced fresh parsley (optional for garnishing)
Instructions
- Preheat the Oven:
Preheat oven to 400°F. Generously spray two standard 12-cup muffin pans with cooking spray and set aside. - Cook the Beef:
In a large skillet, cook ground beef over medium-high heat until browned. Crumble and stir as it cooks for even browning. There’s no need to drain excess fat unless desired. - Prepare Chili:
Add kidney beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, and pepper to the beef. Stir to combine and cook for about 1 minute to bloom the spices. The chili will be thick, which is expected. Turn off the heat and set aside. - Prepare Biscuit Dough:
Open the biscuit dough and take one piece of dough. Lightly stretch it in your hands and press it into the muffin pan cavity to cover the base and sides. Repeat with the remaining dough pieces. - Fill the Cups:
Add about 1 rounded tablespoon of chili to each biscuit cup, ensuring the filling doesn’t exceed the top of the dough. Sprinkle 1 teaspoon of cheese on top of each chili-filled cup. - Bake the Cups:
Bake for 12 minutes. Remove the pans from the oven, and using the back of a spoon, press each cup back down into the muffin pan. Add another 1 teaspoon of cheese on top of each cup. Return to the oven and bake for another 8 minutes, or until the cheese has melted and the dough is golden brown. - Cool and Serve:
Let the cups cool in the pan for about 5 minutes before removing. Optionally garnish with minced parsley and serve warm.
Notes
- These cups are best enjoyed fresh but can be stored in the fridge for up to 5 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g2
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg