Description
A warm and cozy game-day recipe featuring soft mini bread bowls filled with hearty homemade chili, topped with favorite fixings. These football-shaped bite-sized bowls are fun, kid-friendly, and perfect for parties or family nights.
Ingredients
Scale
For the Chili
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
For the Bread Bowls
- 12 soft dinner rolls
- 2 tbsp melted butter
- Optional toppings: shredded cheese, sour cream, green onions, tortilla strips
Instructions
- Warm a large skillet over medium heat. Add olive oil and cook onions and peppers until soft.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in garlic, chili powder, cumin, paprika, salt, and pepper.
- Add beans, diced tomatoes, and tomato sauce. Simmer for 15–20 minutes.
- Preheat oven to 350°F.
- Slice an oval opening on each dinner roll and gently scoop out the center to make a bowl.
- Brush the insides with melted butter. Bake 5 minutes to firm them up.
- Spoon warm chili into each bread bowl.
- Add shredded cheese, sour cream, or any toppings you like.
- Serve warm.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 12 mini bread bowls