1 can 10-count biscuits (the small-size biscuits work fine, they don't have to be "buttermilk" or "flaky" just whatever's the cheapest)
1-2 cans or jars chili, or homemade version (I used 1/2 of the Picadillo Chili I made on my December freezer meal cooking day. If you use canned or jarred chili, you want to use chili that's more like homemade. Don't use "hot dog" style chili.)
4 oz shredded cheddar cheese
Preheat oven to 400 degrees.
Open can of biscuits. Place biscuits into a muffin tin, one biscuit per muffin cup. For a 12-muffin pan, you will have two extra cups without biscuits. Fill these two empty cups about halfway with water to prevent warping while your Chili Cups are baking.
Flatten out each biscuit like a pancake, gently stretching and pulling until it's about as big as it'll get without tearing up badly. If it does tear or develop holes, press the dough together to seal up the tear or hole.
Lay flattened biscuit into muffin tin and press up the sides forming a cup. You don't need to worry about the biscuit covering ever square inch, and it's ok if the biscuit isn't pressed all the way down into the bottom of the muffin tin. As long as it has a "cup" shape, you're doing good.
Using 1/2 of your chili, fill each biscuit "cup" with a big spoonful of chili.