Ingredients
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 c. kidney beans, drained
1 tbsp. cumin
1 tbsp. paprika
kosher salt
Freshly ground black pepper
1 (15-oz) can fire-roasted tomatoes
1 (8-oz) can tomato sauce
1 tube refrigerated biscuit dough
1/4 c. unsalted butter, melted
1/2 tsp. garlic powder
1 tsp. chopped parsley
Preparation
Step 1Preheat oven to 375°. Step 2In a medium ovenproof skillet over, heat olive oil over medium. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain fat.Step 3Return skillet to medium heat. Stir in kidney beans, cumin and paprika then season beef mixture with salt and pepper. Add fire-roasted tomatoes and tomato sauce. Simmer for 5-10 minutes, until the flavors have melded. Step 4Meanwhile, make biscuit topping: Cut each biscuit round in half and roll each half into a ball. In a small bowl, combine butter, garlic powder and parsley and whisk until combined. Dunk each biscuit ball in the butter mixture then place on top of the chili in the skillet. Step 5Bake chili and biscuits in skillet until the biscuits are golden and cooked through, about 30 minutes. (If the tops of the biscuits are browning too quickly, cover the pan with foil.) Let cool slightly, for about 10 minutes, before serving.
