- 35 minutes
- 55 minutes
- Preheat oven to 325°F. In a Dutch oven or large saucepan, add oil over medium heat and cook the onion and pepper until fragrant. Add the beef and sauté until no pink is visible, about 10 minutes. Drain.
- Add tomato paste, diced tomatoes, salt and spices. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Transfer the chili to a 13x9 glass casserole dish.
- Shape raw biscuit dough into footballs by pinching each round on opposite sides. Gently lay on top of chili, spaced equally apart. Bake uncovered for 20 minutes.
Garnish with sour cream and chopped green onion. Refrigerate leftovers in sealed containers for up to 4 days.
*Tip: Have a favorite biscuit recipe you’d rather use? Substitute the store-bought biscuit dough and make your own using Nature’s Promise flour.