Description
This crowd-pleasing skillet combines hearty homemade chili, creamy queso, and buttery pull-apart biscuits for the ultimate game day comfort food. Perfect for sharing at parties, potlucks, or cozy family nights.
Ingredients
Scale
- 1 pound ground beef (or ground turkey or plant-based crumbles)
- 1 small yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 small jalapeño, seeded and diced (optional)
- 1 tablespoon unsalted butter (for queso)
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk (or 2%)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
- 1 can (16.3 oz) refrigerated biscuit dough
- 2 tablespoons unsalted butter, melted (for biscuits)
- 1 tablespoon chopped fresh parsley or cilantro, for garnish
- 2 tablespoons sliced green onions, for topping
- Pickled jalapeños or fresh diced chiles (optional)
- Sour cream or Greek yogurt (optional, for serving)
- Crumbled cooked bacon (optional)
- Extra shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oven-safe skillet over medium-high heat. Add ground beef and cook, breaking up, until browned (5-6 minutes). Drain excess fat if needed.
- Add diced onion and jalapeño (if using); sauté 2-3 minutes until softened. Add minced garlic and cook 30 seconds.
- Stir in chili powder, smoked paprika, cumin, salt, and pepper. Cook 1 minute. Add black beans and diced tomatoes (with juices). Simmer 3-4 minutes until thick but scoopable. Adjust seasoning.
- In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and bubbling.
- Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until melted and creamy. Add garlic powder and cayenne. If too thick, add a splash more milk.
- Pour queso evenly over chili in skillet. Swirl gently to combine but do not fully mix.
- Open biscuit tube and cut each biscuit into quarters. Toss biscuit pieces with 2 tablespoons melted butter in a bowl.
- Arrange biscuit pieces evenly over chili queso mixture in skillet. Do not overcrowd.
- Bake in preheated oven for 23-28 minutes, until biscuits are golden brown and cooked through. If biscuits brown too fast, tent loosely with foil for last 5 minutes.
- Remove skillet from oven and let cool 5-10 minutes.
- Sprinkle with chopped parsley, green onions, and desired toppings.
- Serve hot, allowing guests to pull apart biscuits and scoop up cheesy chili.
Notes
For gluten-free, use gluten-free biscuit dough and flour. For vegetarian, use plant-based crumbles and extra beans. Let skillet rest before serving for best biscuit texture. Customize with extra cheese, bacon, or veggies. Leftovers taste even better after a day in the fridge.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of skillet
- Calories: 390
- Sugar: 4
- Sodium: 820
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 32
- Fiber: 4
- Protein: 16
Keywords: Super Bowl, chili, queso, biscuit, pull-apart, skillet, game day, comfort food, party, tailgate, easy, cheesy, crowd-pleaser