Game food porn times two!

Today we have game food porn, people. True to my promise, each week will feature a game food porn recipe presented step-by-step, in addition to pictures of the rest of the game food porn. Today, you will learn the joys of biscuit-bowl chili. As a bonus, you will learn how to make stuffed potato skins (in a separate post). The way I figure, the skins, which are a weekly fixture during football season at Chez Wolves, might be something readers would make more often than the biscuit-bowl chili, which is awesome but complicated. In any event, we begin.

First, take a one-pound bag of kidney beans, put them in a decent-sized pot, cover the beans with water about an inch over the beans. Now go away. The beans need to soak for about 24 hours. Go live your life.

Aight. (For the uninitiated -- meaning Yankees, or anyone else not from the region bounded by Virginia on the north and the Mississipi River on the west -- "aight" is a one-syllable word pronounced "ite" that takes the place of "all right." Aight? In any event, a day has passed and you are ready to proceed with your game-day chili. You will need two medium onions, two medium bell peppers, some chili powder and a quart of stewed tomatoes. If you do not can your own tomatoes, you might want to get about a quart of canned, stewed tomatoes. (BTW, the peppers are from the garden, the onions are from some dude in Statesboro, Georgia. They're vidalias, and please don't let anyone tell you that any sweet onion will do. Vidalias or death, dammit.)

So chop up the peppers and onions.

You can skip this step if you like, but I like to sautee the onions and peppers before I add them to the beans. Mostly a color thing -- try to get a little brown going on the onions. Not necessary, however.

Anyway, when you're happy with the onions and peppers, sauteed or not, add them to the beans you've been soaking for 24 hours:

Add a quart of tomatoes (or more -- don't let me limit you if you like more tomato in your chili.)

Toss in however much chili powder you like to make your chili. (I like a lot.)

Aight. Go get your beef. You'll want about 1-1/2 pounds or so of marbled beef. I got what the store called Denver steaks. Got no damn idea what part of the cow that is, but you want to avoid really cheap or really expensive meat. It will be cooking a while, so it is going to be tender. Fuck, get cheap meat for all I care. It should be nice and tender when we're done.

You're going to chop it up into fairly small pieces, for reasons that will become apparent later. Just make it small.

Once diced, brown the meat (unless you like your meat gray, in which case, don't bother with this step):

Add the browned meat to the simmering chili:

Stir it up, bring it to a boil, then turn it down to a nice simmer:

Cover, and go away. You should stir periodically, but basically you need to leave the chili the fuck alone for about four hours while it simmers.

While your chili is simmering, get out a mixing bowl, three cups of Bisquick and a cup of milk.

Mix the Bisquick and milk, form it into a ball and put it on a floured cutting board:

Divide the ball of dough into nine even parts, and roll each part into a disc about 6 inches in diameter.

Grab a cupcake pan, turn it over and spray it with some non-stick cooking spray.

Take your rolled-out dough discs and mold them over the inverted cupcake pan, like so:

 Probably a good idea to cut between the whatever-you-want-to-call-these with a knife, because biscuits rise, and so you'll be cutting them apart later. A cut now makes that easier.

Bake at 450 degrees F for 10-12 minutes, until they look like this:

Let them cool a bit, then  pop the biscuit bowls out onto a cutting board. Set them aside until you need them.

When you're ready to eat, ladle some chili into a biscuit bowl, top with shredded cheddar cheese, sour cream or whatever, and enjoy:

Bon appetit, and be careful of what happens when your spouse is in the kitchen without supervision. People have been known to chomp on the biscuit bowls sans chili. Just sayin'.