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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bread bowl with chili
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
