Description
Mini Chili Football Bread Bowls are a fun and flavorful way to enjoy hearty chili served in individual football-shaped bread bowls. With a rich and savory homemade chili, soft bread, and delicious toppings, these mini bread bowls are perfect for parties, tailgates, or cozy dinners.
Ingredients
- For the chili:
-
- 1 lb ground beef (or turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or vegetable broth)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- For the mini bread bowls:
- 6–8 mini round bread rolls (or small individual loaves)
- Olive oil, for brushing
- For garnish:
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Chopped green onions
- Sour cream (optional)
- Jalapeño slices (optional)
Instructions
- For the chili: In a large pot, cook ground beef over medium heat until browned, breaking it up as it cooks. Drain excess fat.
- Add diced onion and cook for 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Stir in kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook on low for 20-30 minutes, stirring occasionally. Adjust seasoning to taste.
- For the mini bread bowls: Preheat oven to 375°F (190°C). Cut off the tops of mini bread rolls and scoop out the soft inside to create a hollow space. Brush with olive oil and bake for 5-7 minutes until crispy.
- Assembling: Fill each bread bowl with the prepared chili. Top with shredded cheese, green onions, sour cream, and jalapeño slices if desired.
- Serve immediately and enjoy!
Notes
For a vegetarian version, substitute ground beef with plant-based crumbles or lentils and use vegetable broth.If you prefer a spicier chili, add more cayenne pepper or diced jalapeños.If you’re short on time, you can use store-bought chili and simply heat it up in the bread bowls.Make sure to toast the bread bowls until they’re slightly crispy to avoid sogginess when filled with chili.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
