Pulled Pork Chili in Biscuit Bowls
Transform dinner into a show-stopping meal with this recipe for Pulled Pork Chili in Biscuit Bowls! Combining hearty, smoky pulled pork with a robustly spiced chili, this dish is the epitome of comfort food with a creative twist. The chili is simmered to perfection with aromatic onion, garlic, and a blend of chili powder, cumin, and paprika, then spooned into flaky, golden biscuit bowls that are baked on the back of a muffin tin for a fun and edible serving vessel. Each bowl is perfect for customizing with toppings like melted cheddar cheese, tangy sour cream, and fresh green onions. Ready in just an hour and serving up to eight, this meal is perfect for game day, casual gatherings, or a family dinner that’s anything but ordinary. Keywords: pulled pork chili, biscuit bowls, comfort food, easy dinner recipes, creative chili recipes.
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Recipe Information
Ingredients
- 3 cups Pulled pork (cooked and shredded)
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 14-ounce can Canned diced tomatoes (with juices)
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 2 tablespoons Tomato paste
- 1 cup Beef or chicken stock
- 2 tablespoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 package Refrigerated biscuit dough (8-count package)
- 1 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Grease the back side of a standard muffin tin. Flatten each biscuit dough piece and carefully mold it over the back of each muffin cup to form a bowl shape. Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool. Gently remove the biscuit bowls and set aside.
While the biscuit bowls are baking, heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the tomato paste to the pot, stirring well to combine with the onions and garlic. Cook for 2 minutes to deepen the flavor.
Pour in the diced tomatoes (with juices) and stock. Stir in the chili powder, cumin, paprika, salt, and black pepper.
Bring the mixture to a simmer, then stir in the pulled pork and kidney beans. Reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings if necessary.
To serve, ladle the pulled pork chili into the biscuit bowls. Top with shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 358% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 12228 mg | 532% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 47.7 g | ||
| Protein | 255.6 g | 511% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1555 mg | 120% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 5803 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
