A delightful twist on classic chili, served in homemade biscuit cups for a fun and delicious presentation.
Combine the smoked paprika, ground mustard, sea salt, black pepper, and ground cumin in a small bowl.
Mix the spices thoroughly to ensure an even distribution of flavors.
Rub the spice mixture all over the pork roast.
Let the pork sit for a few minutes to absorb the flavors.
Heat the olive oil in a crock pot on the sauté setting. Add the pork roast, onion, bell pepper, garlic, and bay leaves.
Sauté the vegetables briefly before adding the pork for enhanced flavor.
Cook on low heat for about 4 hours until the pork is tender.
Check occasionally to ensure the pork is cooking evenly.
Remove the pork from the pot and shred it using two forks.
Shredding the pork while it's warm makes the process easier.
Return the shredded pork to the pot and add the chili beans, light brown sugar, and honey. Stir to combine.
Taste and adjust the seasoning as needed.
Preheat the oven to 350°F. Mix the biscuit mix, milk, cayenne pepper, and flour in a bowl to form a dough.
Add a little extra flour if the dough is too sticky.
Roll out the dough on a floured surface and cut into circles.
Use a round cutter for uniform biscuit cups.
Place the dough circles over an inverted greased muffin pan to form cup shapes.
Press the dough gently to avoid tearing.
Bake in the preheated oven for 10-12 minutes until golden brown.
Keep an eye on the biscuits to prevent over-browning.
Spoon the chili into the biscuit cups and top with shredded cheddar cheese and a dollop of sour cream.
Serve immediately for the best taste and texture.
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