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Beef Chili Bread Bowls Recipe

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These mini football-themed beef chili bread bowls are perfect for game day gatherings. Filled with a hearty, flavorful beef chili seasoned with chili powder, cumin, smoked paprika, and jalapeños, they combine comfort food with a fun presentation. Served in hollowed-out oval dinner rolls, these bite-sized bowls are topped with shredded cheddar cheese, sour cream, and fresh onions for a satisfying appetizer everyone will love.

Ingredients

For the Chili

  • 2 small onions, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 pounds ground beef
  • 1/3 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • 2 jalapeños, stems removed, seeded, and minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (6-ounce) can tomato paste

For the Bread Bowls and Toppings

  • 20 small dinner rolls (oval shaped for football theme)
  • Shredded cheddar cheese
  • Diced red onion
  • Diced green onion
  • Sliced jalapeños
  • Sour cream

Instructions

  1. Sauté Vegetables: In a large pot, heat over medium heat and sauté diced onions, minced garlic, and diced green bell pepper until softened, about 5 minutes.
  2. Cook Ground Beef: Add ground beef to the pot, breaking it up with a wooden spoon. Cook until meat is browned and no longer pink.
  3. Add Spices and Jalapeños: Stir in chili powder, ground cumin, smoked paprika, salt, and minced jalapeños. Let the mixture simmer for 5 minutes, stirring frequently to combine flavors.
  4. Add Tomatoes and Beans: Mix in diced tomatoes, tomato sauce, red kidney beans, pinto beans, black beans, and tomato paste. Stir to combine well.
  5. Simmer the Chili: Bring the chili to a boil over medium heat, then reduce heat to low. Simmer uncovered for 2 to 2½ hours, stirring occasionally, until thickened and flavors meld.
  6. Prepare Bread Bowls: Cut the tops off each small dinner roll and hollow out the inside, leaving about ½ inch of bread at the bottom. Optionally press the cut-out top piece back inside to help prevent sogginess.
  7. Fill and Garnish: Spoon the hot chili into each bread bowl. Top with shredded cheddar cheese, diced red and green onions, sliced jalapeños, and a dollop of sour cream.
  8. Decorate (Optional): For the football theme, use sour cream piped from a plastic bag with a cut corner to draw football laces on top of the chili in each bread bowl.

Notes

  • You can make the chili a day ahead to enhance the flavors; refrigerate and reheat before serving.
  • For a spicier chili, leave some jalapeño seeds in or add extra jalapeños.
  • Use oval dinner rolls to emphasize the football shape; regular round rolls work fine too.
  • To keep the bread bowls from becoming soggy, press some of the bread removed from inside back into the bottom as a barrier.
  • Leftover chili can be served over rice or with tortilla chips the next day.

Find it online: https://bitezly.com/beef-chili-bread-bowls-recipe/