Description
Mini Chili Football Bread Bowls are a fun, flavorful, and utterly delicious option for game day. These individual bread bowls are filled with hearty homemade chili, topped with melty cheese, and ready to be devoured.
Ingredients
- 1 pound ground beef
- 1 can (15 ounce) kidney beans, drained and rinsed
- 1 can (14.5 ounce) diced tomatoes
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 8 small round bread rolls
- 2 tablespoon melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
1. Preheat your oven to 350°F.
2. Hollow out the centers of the small bread rolls, leaving about a 1/2-inch thick wall.
3. Brush the insides and edges of the bread bowls with melted butter, then sprinkle with garlic powder and salt.
4. Bake the bread bowls for 5-7 minutes until the edges start to crisp up.
5. In a large skillet over medium heat, cook the ground beef until browned.
6. Add the chopped onion and minced garlic, sauté until softened.
7. Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper.
8. Let the chili simmer for 15-20 minutes to thicken.
9. Spoon the hot chili into the prepared bread bowls, filling them up to the top.
10. Sprinkle shredded cheddar cheese over the chili, then top each bowl with sour cream and chopped green onions.
Notes
For a vegetarian option, substitute ground beef with lentils or mushrooms.
To prevent soggy bread bowls, toast the insides lightly before filling and avoid overfilling with chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg