Remove the casserole from the oven and let it rest for about 5–10 minutes. This helps the chili thicken slightly and keeps the cheese from sliding off when you scoop.
Spoon into bowls, making sure each serving gets some biscuit, chili, and cheese. Serve warm and enjoy that cozy, just-got-home feeling it gives you.
To keep the spirit of the original three-ingredient recipe, I like to treat everything else as optional add-ons. You can swap the beef chili with beans for a turkey or vegetarian chili if that’s what you keep on hand, or use a spicier chili for more heat. If you want a bit more flavor without adding extra prep time, stir a teaspoon of chili powder or taco seasoning into the canned chili before baking. For a slightly lighter version, use reduced-fat cheddar and smaller biscuit pieces so each bite has more chili than bread. You can also change up the cheese—pepper jack adds a nice kick, and a Mexican blend melts beautifully. If your family likes toppings, set out sour cream, sliced green onions, or pickled jalapeños at the table so everyone can customize their bowl. Leftovers reheat well in the microwave; just cover the dish or plate with a damp paper towel so the biscuits don’t dry out.
