When game day rolls around, I always look for something warm, satisfying, and fun to serve. These Mini Chili Football Bread Bowls check every box. Each person gets their own hearty bread bowl filled with savory homemade chili, topped with cheese, sour cream, and fresh green onions. They’re playful, flavorful, and guaranteed to disappear fast.
Why You’ll Love This Recipe
I love making these for casual gatherings because they feel festive without being fussy. The chili is rich and comforting, the bread bowls get perfectly toasted and buttery, and the toppings bring everything together. Whether I’m cooking for a full house or just a few close friends, these mini bowls always impress. Plus, I can prep the chili ahead of time, which makes hosting even easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread bowls:
4 small round bread rolls
2 tablespoons melted butter
1/2 teaspoon garlic powder
Salt, to taste
For the chili:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1/4 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
For topping:
1/2 cup shredded cheddar cheese
Sour cream, for garnish
2 tablespoons chopped green onions, for garnish
Directions
1. Prepare the bread bowls:
I start by preheating the oven to 350°F (175°C). Then I carefully hollow out the centers of the bread rolls, making sure to leave about 1/2 inch of bread at the bottom. I brush the outer edges of each roll with melted butter, sprinkle with garlic powder and a little salt, and bake for 5–7 minutes until lightly crisp.
2. Make the chili:
In a large skillet over medium heat, I brown the ground beef until it’s fully cooked and crumbled. Then I add the chopped onion and garlic, cooking until softened. I stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. I let the chili simmer for about 15–20 minutes so it thickens and the flavors come together.
3. Assemble the bowls:
Once everything is ready, I spoon the hot chili into the toasted bread bowls. I top each with shredded cheddar cheese, a spoonful of sour cream, and a sprinkle of chopped green onions.
Vegetarian: I sometimes use plant-based ground meat or skip the meat altogether and double the beans.
Different beans: I like switching things up with black beans or pinto beans for a new twist.
Spicy version: When I want more heat, I add diced jalapeños or a few dashes of hot sauce.
Extra toppings: I sometimes include diced avocado, extra cheese varieties, or crushed tortilla chips.
Gluten-free option: I use gluten-free rolls to make these bowls suitable for everyone.
Storage/Reheating
When I have leftovers, I store the chili in an airtight container in the fridge for up to 4 days. I keep the bread bowls separate at room temperature for up to 1 day. To reheat, I warm the chili on the stovetop or in the microwave and toast the bread bowls again at 350°F for about 5 minutes before filling them.
FAQs
Can I make the chili ahead of time?
Yes, I often make the chili the day before. The flavors get even better after resting in the fridge overnight. I just reheat it before serving.
What kind of bread works best?
I like using small, crusty bread rolls—like sourdough or French rolls. They hold their shape and stay crisp after baking.
Can I freeze the chili?
Yes, I freeze leftover chili in an airtight container for up to 2 months. I thaw it overnight in the fridge and reheat before using.
How do I keep the bread bowls from getting soggy?
I make sure to toast the bread bowls in the oven after brushing them with butter. This helps create a barrier that keeps the chili from soaking through too quickly.
Can I decorate them to look like footballs?
Yes, after assembling, I sometimes use a small piping bag or plastic bag with the tip cut off to pipe sour cream “laces” on top, making them look like mini footballs.
Conclusion
These Mini Chili Football Bread Bowls are one of my favorite recipes to make for game day or any casual get-together. They’re easy, filling, and fun to eat. I love how customizable they are, and they always bring a smile to the table. Whether I’m serving them as a main dish or hearty appetizer, they never fail to score points with my guests.
Mini Chili Football Bread Bowls are a fun and hearty game day dish featuring buttery toasted bread rolls filled with savory homemade chili and topped with cheese, sour cream, and green onions. They’re festive, flavorful, and perfect for sharing.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the bread bowls:
4 small round bread rolls
2 tablespoons melted butter
1/2 teaspoon garlic powder
Salt, to taste
For the chili:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1/4 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
For topping:
1/2 cup shredded cheddar cheese
Sour cream, for garnish
2 tablespoons chopped green onions, for garnish
Instructions
Preheat the oven to 350°F (175°C). Hollow out the centers of the bread rolls, leaving about 1/2 inch at the bottom. Brush the outsides with melted butter, sprinkle with garlic powder and salt, and bake for 5–7 minutes until lightly crisp.
In a large skillet, brown the ground beef over medium heat until cooked through. Add onion and garlic, cooking until softened.
Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Simmer for 15–20 minutes until thickened.
Spoon hot chili into toasted bread bowls. Top with shredded cheese, a dollop of sour cream, and chopped green onions.
Notes
Make the chili ahead of time for even better flavor.
Use plant-based meat or extra beans for a vegetarian option.
Add toppings like diced avocado, jalapeños, or crushed tortilla chips for variety.
To create a football theme, pipe sour cream “laces” on top.
