Averie Cooks

0 Preheat oven to 400F. Spray two standard 12-cup muffin pans generously with cooking spray; set aside.
1 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.
2 Add the beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, pepper, and stir to combine.
3 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.
4 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.
5 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.
6 Evenly sprinkle each cup with about 1 teaspoon (1 generous pinch) of cheese.
7 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.
8 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.