Chili Cheese Cups – Beef chili, topped with loads of cheese, and baked inside flaky, tender biscuits!! Perfect for game day parties and entertaining or an EASY weeknight dinner that’s ready in 30 minutes!!
Beef chili, topped with melted cheese, and baked inside flaky, tender biscuits is what you’ve got going on here.
The chili cheese cups are going to be a major hit at your next tailgating party, holiday party, or for your average Monday night dinner that needs to be easy and ready in under 30 minutes.
I made beef chili in under 10 minutes by quickly browning ground beef, adding beans, tomato paste, and liberally seasoning with dried onion, chili powder, cumin, and smoked paprika.
The chili is very thick by design. A thinner chili would create soggy biscuit dough and that wouldn’t be good.
Transfer the chili into biscuit dough that you press into two standard 12-cup muffin pans. I tested two refrigerated biscuit doughs for the recipe – Trader Joe’s Buttermilk Biscuit Dough and Pillsbury Grands Flaky Layers. In terms of final taste, there wasn’t a ton of difference.
In working with the raw dough however TJ’s must have more yeast because it was stretchier and also wanted to ‘spring back’ to it’s original shape. Pillsbury dough wasn’t nearly as stretchy and it was easier to mold in the muffin pan and stayed put but was easier to rip since it wasn’t as springy. Use whatever is most convenient for you to grab from the refrigerated case at your grocery store.
Don’t overfill the raw dough with chili or cheese because the biscuits rise like crazy in the oven and you don’t want a chili cheese overflow.
Midway through baking smash everything down with the back of a spoon because everything will have risen dramatically and while you’re at it, add more cheese. The more cheese the merrier is my life motto.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Chili Cheese Cups
Ingredients
- 1 pound 85% lean ground beef
- one 15-ounce can kidney beans, drained and rinsed
- one 6-ounce can tomato paste
- 2 tablespoons dried onion flakes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons smoked paprika, or regular paprika
- ½ teaspoon freshly ground black pepper
- three 8-count packages of refrigerated biscuit dough, 24-count in total; I used Trader Joe's Buttermilk Biscuit Dough and Pillsbury Grands Flaky Layers
- about 1 1/2 cups shredded cheddar cheese blend, divided
- finely minced fresh parsley, optional for garnishing
Instructions
- Preheat oven to 400F. Spray two standard 12-cup muffin pans generously with cooking spray; set aside.
- To a large skillet, add the ground beef and cook over medium-high heat to brown. Crumble and stir with a spatula as it cooks to ensure even browning. I did not find it necessary to drain any excess water or oil; do so if you deem it necessary.
- Add the beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, pepper, and stir to combine.
- Cook for about 1 minute, just enough to heat the spices so they bloom and are fragrant. The chili will be very thick, this is by design; turn off the heat and set aside.
- Open the biscuit dough and take one piece of dough, lightly stretch it in your hands, and then press it into the muffin pan cavity so that it covers the base and sides. The dough will have a tendency to 'fall down' the sides and also 're-puff' at the base of the muffin cavity and you will need to keep pushing your fingers into it to encourage it to stay up the sides and flat-ish at the base. Repeat with remaining 23 pieces of dough.
- Add about 1 rounded tablespoon chili to each of the muffin cavities; do not overfill. Filling should be no higher than flush with the top of the dough/top of muffin pan cavity.
- Evenly sprinkle each cup with about 1 teaspoon (1 generous pinch) of cheese.
- Bake for 12 minutes, remove pans from oven, and using the back of a spoon, firmly press each cup back down into the muffin pan. My cups had risen dramatically and the chili and cheese appeared that it was almost 'dangling on' and everything needed to be smooshed down.
- Add another 1 teaspoon (1 generous pinch) of cheese and return pans to the oven for about 8 more minutes, or until cheese has melted, dough is set and lightly golden brown. Allow cups to cool in the pan for about 5 minutes before removing, optionally garnishing with parsley, and serving. Cups are best warm and fresh but will keep airtight in the fridge for up to 5 days; reheat gently as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Easy 30-Minute Turkey Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthy chili is ready in 30 minutes and it’s full of flavor! Perfect for busy weeknights!!
Slow Cooker Beef Chili – Easy, hearty, comfort food! As the chili simmers in your slow cooker it develops so much flavor! A foolproof chili recipe that you’ll want to add into your regular rotation!
Easy 30-Minute Chicken Enchilada Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!
Cheesy Beef Taco Pie – Your favorite taco ingredients baked into a savory, cheesy pie! Ground beef, tomatoes, tortilla chips, and more! Great for parties, tailgating, or easy family dinners and everyone loves it!
Easy 30-Minute Homemade White Chicken Chili – Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves! It’ll be on rotation all winter!
Easy Six-Layer Baked Taco Cups – Fast, easy, and accidentally healthy! Your favorite taco fixings in individually-portioned cups!
Beef Queso Dip – Caramelized onions, ground beef, taco seasoning, and cheese is this fast and easy dip everyone loves!! Great for game days, parties, holidays, and events!
great
Why can’t I just print recipe?…so annoying
There is a large aqua PRINT button within the recipe card. Or copy/paste/email yourself the recipe and print it out.
Hope that’s not too annoying for you.
hey girl- these cups look amazing!
Thanks so much!
You have given me a few ideas for a super bowl party–these, the pizza bombs and the sausage dip all look good!
They are all great for Super Bowl parties! I tried to post a few things over the past week or two that I thought would work well :)