Master Mix for Bisquick - cut by 23% to make about 2 Cups.
2 C all purpose flour
1/3 T salt
1/2 C shortening
1/8 C baking powder
1/3 t cream of tarter
1/2 T sugar
Sift dry ingredients - cut in shortening till the size of corn meal.
Bisquit Bowl
Add 2/3 Cup of milk to bisquit mix. Shape into a ball. Turn out on floured surface and knead 3-4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of a lightly greased muffin cup. Press around the cup to form a bowl shape. Bake forr 10-12 minutes, until lightly browned. Let cool slightly and remove.
Chili
1 pound of ground meat (we used venison)
1/4 of an onion chopped
1/4 of a green bell pepper, chopped
2 cloves of garlic minced
2 (14-oz) cans stewed tomatoes
1 (15-oz) can kidney beans, drained
2 T chili powder
Garlic Salt, Cumin, and Paprika to taste
Brown the meat. Add onion, green pepper, and garlic and continue to cook until the meat is completely brown and the vegetables are tender. Drain off any fat and discard (there was none with venison). Stir in the remaining ingredients and bring to a boil. Then cover and reduce heat to low. Simmer 35 minutes.
When ready to serve - spoon into the bisquit bowls. Garnish with whatever toppings you like. We added shredded cheese, but you could also add sour cream or sliced green onions - or anything else you like! We also served it with blue and yellow corn chips.
