I have been posting new recipes for my chili line on my website under IDEAS.  There are a lot of ways to use chili. If you have an idea or a way you use up leftover chili
 let me know. I’m always looking for a new idea!
 

Chili Biscuits

Preheat oven to 375 degrees
 
1 jar any flavor of The Gourmet Farm Girl Chili
(I used Spicy Bean)
1 16 oz. can of Jumbo Buttermilk Biscuits  (8 count)
1 cup shredded Mexican blend cheese
1 medium size avocado (diced)
sour cream and fresh chopped cilantro for garnish
 
On a medium size ungreased baking pan separate the biscuits and press down in the center to form a pocket in two of them.
Reserve the other two for the top. 
Place about 2-3 tablespoons of the cheese in the pocket and top with 2-3 tablespoons of chili; top with a bit more cheese
Gently stretch out the remaining two biscuits and place on top; using your finger tips press the edges to seal the biscuits together.
 
Bake for 20-22 minutes or until golden brown, remove from the oven and top with the remaining cheese; return to the oven until melted   
 
Top with fresh chopped cilantro
Allow to cool slightly before slicing, serve with avocado and sour cream
 
Yields 4 servings (recipe can be doubled)
 
 
 
 
 
Biscuit Chili Bowl  
 
Heat the remaining chili in a sauce pan, add your favorite meat if desired.
(I like adding about a 1/2 pound chicken sausage to this recipe)  
 
Use the same recipe above and place the biscuit right in a bowl of chili, garnish and serve   
 
Yields 4 servings
YUM!