BBQ Chili Cheese Biscuit Casserole

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• 1 pound lean ground beef
• 2 each large carrots (peeled and shredded or finely chopped)
• 1 each bell pepper (finely diced)
• ½ each large onion (finely diced)
• 1 can diced tomatoes (796ml or 28 oz)
• 1 each small zucchini (shredded)
• 1 can black or kidney beans, drained and rinsed (19 oz or 540 ml)
• ½ cup ketchup
• ½ cup barbecue sauce
• 1 ½ tablespoons chili powder
• ½ teaspoon + 1 teaspoon salt
• 3 cups flour (all purpose or whole wheat)
• 1½ tablespoons baking powder
• ¾ teaspoon garlic powder (optional)
• ¾ cup cold butter
• ¾ cup milk (additional if needed)
• 1 tablespoon melted butter
• 2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
2. In a large skillet over medium-high heat, cook ground beef, carrots, pepper and onion until beef is browned and vegetables are crisp-tender.
3. Add in diced tomatoes, zucchini, beans, ketchup, barbecue sauce, chili powder and salt. Cover and cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.
4. Taste and adjust seasonings as desired. Spread into prepared baking dish.
5. Biscuits: In a medium bowl, stir together flour, baking powder, salt, and garlic powder.
6. Biscuits: Cut butter into ½" cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just cut it into squares) -- I like to do 3 rows of 3.
7. Biscuits: Place biscuits on top of chili in baking dish. Brushed with melted butter.
8. Biscuits: Bake for 15-20 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.