Biscuit Bowl Chili

• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 2 teaspoons cornmeal
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (11-1/2 ounces) V8 juice
• 1 cup ketchup
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

1. Preheat oven to 350u0b0. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.
2. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese.

flaky biscuits, cornmeal, ground beef, onion, kidney beans, ketchup, chili powder, salt, cayenne pepper, red pepper, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/biscuit-bowl-chili/ (may not work)