Mini Chili Football Bread Bowls (Printable Format)
Toasty bread bowls filled with hearty chili, cheddar, and classic spices, ideal for sharing at any event.
# Needed Ingredients:
→ Bread Bowls
01 -
4 small round bread rolls
02 -
2 tablespoons melted butter
03 -
1/2 teaspoon garlic powder
04 -
Salt to taste
→ Chili Filling
05 -
1 pound ground beef
06 -
1 small onion, finely chopped
07 -
2 cloves garlic, minced
08 -
1 can (15 ounces) kidney beans, drained and rinsed
09 -
1 can (15 ounces) diced tomatoes
10 -
1/4 cup tomato paste
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon ground cumin
13 -
Salt and pepper to taste
→ Toppings
14 -
1/2 cup shredded cheddar cheese
15 -
Sour cream for serving
16 -
Chopped green onions for garnish
# Preparation Steps:
01 -
Preheat oven to 350°F. Using a sharp knife, hollow out the centers of the bread rolls, leaving approximately 1/2 inch thickness on the base to form a bowl structure. Brush the edges with melted butter and sprinkle with garlic powder and a pinch of salt. Arrange on a baking sheet and bake for 5-7 minutes until lightly toasted.
02 -
In a large skillet set over medium heat, brown the ground beef until fully cooked and crumbled. Add the chopped onion and minced garlic, sautéing until the onion is softened. Incorporate the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and flavors develop.
03 -
Spoon the hot chili into the toasted bread bowls, distributing evenly. Top each bowl with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions before serving.
# Supplementary Details:
01 -
Hollow out the bread bowls just before baking to prevent them from drying out. For best results, serve immediately after assembling to retain the crispness of the bread.