Chili Biscuits (Wellington)
Full of flavor, this Quick-Start® Home Style Chili recipe is loaded with goodness in a ready-to-go handheld biscuit.
Recipe provided by Steve Hammel
NAVY Southwest
Serving size: 1 stuffed biscuit, about 3 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Quick-Start® Home Style Chili | 1 pouch | Prepare Quick-Start® Home Style Chili filling. Brown meat, if using, in 4 qt. pot. Add 2 qt. hot water and 1 pouch of Chili Mix (and diced vegetables, if using). Simmer, uncovered, for 1 hour, stirring occasionally. (Chili will be thick and yield about 8 cups.) Cool; cover and refrigerate chili overnight. |
| Ground meat* | 1 lb. | |
| Hot water | 2 qt. | |
| Fresh herbs, chopped | 1 tbsp. | |
| Prepared biscuit dough rounds, chilled, 2 oz. each** | 128 | Press each 2 oz. biscuit into 4 inch round. While holding dough in palm of hand, place 1 tbsp. chili in center of each. Bring edges of dough up around filling, pinching seams together to enclose and seal biscuit dough around chili. Form into balls or ovals; arrange seam-side down on baking sheets. |
| Cheddar cheese, shredded | 2 lb. | Bake at 350° F conventional oven (300° F convection oven) 18 to 20 minutes or until golden. Add cheese to top of biscuits; return to oven to melt cheese. Serve warm. * Substitute 1 lb. diced vegetables for vegetarian version. **Substitute 16 lbs. Denver Yeast-Raised Potato Biscuit dough for prepared biscuit dough, if desired. Nutritional analysis does not include fresh herbs. |
Nutritional Information Per Serving
| Calories — 237 | Protein — 6.7g | SatFat — 3.8g |
| Fat — 11g | Carbs — 28.1g | Fiber — 1.5g |
| Iron — 1.8mg | Sodium — 763mg | Potassium — 148mg |
| Zinc — 0.4mg | Vitamin A — 145IU | Riboflavin — 0.2mg |
| Niacin — 2mg | Calcium — 70.3mg | Cholesterol — 10.3mg |
| Vitamin B6 — 0.0mg | Vitamin B12 — 0.1mcg | Thiamine — 0.3mg |
| Phosphorus — 258.9mg | Folate — 33.6mcg |