Description
Mini beef chili bread bowls are a creative appetizer that combines hearty beef chili with soft dinner rolls for a crowd-pleasing, game-day treat.
Ingredients
Scale
- Chili:
- 2 small onions, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 2 lbs ground beef
- ⅓ cup chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tsp salt
- 2 jalapeños, seeded and minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can each of red kidney beans, pinto beans, black beans (all drained and rinsed)
- 1 (6 oz) can tomato paste
- Bread Bowls:
- 20 small oval dinner rolls
- Toppings:
- Shredded cheddar cheese
- Diced red onion
- Diced green onion
- Jalapeños
- Sour cream
Instructions
- Sauté onions, garlic, and bell peppers in a large pot over medium heat for 5 minutes.
- Add ground beef, cook until browned, and drain excess fat.
- Stir in chili powder, cumin, smoked paprika, salt, and jalapeños. Cook for 5 minutes.
- Add diced tomatoes, tomato sauce, tomato paste, and beans. Stir well.
- Simmer on low heat for 2–2.5 hours, stirring occasionally.
- Hollow out dinner rolls, leaving a sturdy base, and press cut-out pieces into the bottoms.
- Fill bread bowls with chili, add desired toppings, and serve immediately.
Notes
- For a football theme, pipe sour cream “laces” on top of the chili.
- Chili can be made a day ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: American