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These Mini Chili Football Bread Bowls are the ultimate cozy party trick for tailgating or game-day snacking. Each bread bowl is filled with steaming beef chili and melted cheese, marrying hearty comfort and hand-held fun. You are guaranteed to impress your friends, plus clean-up is a breeze since you eat the dish itself.
The first time I made these was for a football Sunday and not a single crumb survived. Even my picky eater niece came back for seconds.
Ingredients
- Small round bread rolls: help create that perfect edible bowl shape and hold their structure well toasted
- Ground beef: brings hearty flavor and protein consider using a high quality 80/20 blend for best texture
- Kidney beans: deliver body and fiber choose beans with a shiny skin and no cracks
- Chopped onion and minced garlic: add foundational flavor look for firm onions that feel heavy for their size
- Canned diced tomatoes and tomato paste: deepen the chili and add richness crushed tomatoes work in a pinch
- Chili powder and cumin: warm up the mixture opt for fresh spices for maximum depth
- Shredded cheddar cheese: melts beautifully over hot chili sharp cheddar adds a punch
- Melted butter and garlic powder: give the bread bowls incredible aromatic crust do not skip this step
Instructions
- Prep the Bread Bowls:
- Slice the tops off your bread rolls then use your hands to gently hollow out the center leaving about half an inch of bread at the bottom and around the sides. This is what keeps the filling from leaking out.
- Toast Your Bread:
- Brush the outside and inside edges thoroughly with melted butter and sprinkle on garlic powder and a little salt. Pop them into your preheated oven for about five to seven minutes. You want them golden and just crisp so they can stand up to the chili.
- Brown the Beef:
- In a large skillet over medium heat drop in your ground beef. Break it up with a wooden spoon and keep stirring until the meat is fully browned with no pink remaining. This is where the flavor builds so do not rush it.
- Add the Aromatics:
- When the beef is browned add the finely chopped onion and minced garlic to the pan. Cook for three to five minutes until the onion is translucent and everything smells inviting.
- Simmer the Chili:
- Pour in the kidney beans diced tomatoes tomato paste chili powder cumin salt and pepper. Reduce the heat to low and stir well making sure the tomato paste melts in. Let it gently simmer uncovered for about fifteen to twenty minutes so all the flavors meld and the chili thickens.
- Fill the Bowls:
- Use a big spoon to generously fill each toasted bread bowl with hot chili. Press it down lightly with the back of the spoon so you can fit as much as possible without tearing the bread.
- Top and Garnish:
- While the chili is piping hot scatter plenty of shredded cheddar over each bowl. A dollop of sour cream and a sprinkle of green onions add an irresistible finish.
My favorite part is always the last bite the bottom of the bread bowl where all the chili juices collect. Every big game in our house ends with everyone fighting over extra bread bowls for this reason alone.
Storage and Leftover Tips
These bread bowls are best served the day they are made but the chili itself actually improves on day two. Store leftover chili in an airtight container in the fridge for up to four days. I like to revive bread bowls with a quick toast in the oven before refilling with hot chili for leftovers.
Easy Ingredient Swaps
You can swap turkey or plant-based crumbles for ground beef if you want to lighten things up. Black beans or pinto beans work just as well as kidney beans. For the cheese lactose free or spicy pepper jack gives it a new twist.
Perfect Ways to Serve This
If you want this handheld treat for a party set up a toppings bar with sour cream chopped pickled jalapenos diced red onion or even crushed corn chips. Serve with a simple green salad or carrot sticks and you have a complete meal right on the plate.
Let the chili sit for five minutes before serving so it thickens more and does not make the bread soggy right away. There is always room to add a personal spin with toppings so do not be afraid to get creative each time. The best versions happen when everyone puts their mark on their own bowl.
Recipe Q&A
- → How do I prevent bread bowls from getting soggy?
Bake the hollowed bread rolls briefly before filling. This creates a crispy barrier that keeps the chili from soaking through.
- → Can I make the chili in advance?
Yes, prepare the chili ahead of time and reheat before assembling the bread bowls. This saves time and enhances flavor.
- → What cheese works best as a topping?
Shredded cheddar is traditional, but Monterey Jack or pepper Jack can be used for a different flavor.
- → Are there vegetarian alternatives for the filling?
Swap ground beef with plant-based meat or extra beans, and follow the same seasoning and preparation steps.
- → How should leftovers be stored?
Store chili and bread separately in airtight containers. Reheat and assemble just before serving for best texture.