I must have been good this year, because Santa brought me a new slow cooker to replace my 16 year old, chipped, broken-handled one that I’ve had since Hubby and I got married.
We decided to break it in the right way — I talked Hubby into making his famous chili!
Commencing food coma in 3…2…1…
You will need:
1 package flaky layers biscuits
1 can chili
What to do:
Preheat oven to 375 degrees.
Spray muffin tin with nonstick spray.
Separate each biscuit into two by dividing them in half between the layers. Press one half of each biscuit into the muffin tin, creating a pocket to put the chili and cheese into.
Spoon chili into muffin cup, top with cheese. (you can heat the chili first, but you don’t have to.)
Top with remaining biscuit half and pinch down a little bit around the edges to seal.
Bake at 375 degrees for 13-15 minutes or until biscuit tops are golden brown.