Mini Chili Bread Bowls
Mini Chili Bread Bowls are a great way to serve bowls of chili as a main course, or to serve as part of a party buffet. Served in these mini bread bowls, they turn your chili into individual appetizers, or small entrees. The Chili recipe is our store’s Chili con Carne, but made with our Hot Chili Seasoning for a bit more spiciness. So, follow the following recipe for the Chili, then assemble the Mini Chili Bread Bowls and enjoy.
Chili Con Carne
3 Pounds Ground Beef
1 Large Onion, Coarsely Chopped
1 Large Green Pepper, Coarsely Chopped
1 Large Stalk of Celery, Coarsely Chopped
1 Clove of Garlic, or 1 Teaspoon Granulated Garlic
3 Large (28 Oz) Cans of Tomatoes
1 Large Can (12 Oz) of Tomato Paste
4 Tablespoons Sheffield’s Hot Chili Seasoning
2 Cans Red Kidney Beans
Mini Bread Bowls
6-8 Mini Bread Bowls or Large Firm Dinner Rolls
Shredded Cheddar Cheese
Brown ground beef in a large stock pot. Drain off any fat once the meat is fully cooked. Add the other ingredients and stir to mix thoroughly. Add the beans last so you don’t crush them as you stir them in.
Simmer for about 1 to 1 ½ hours or until the vegetables are tender. Add a bit of water if needed to keep it a chili consistency, but not too thin. Adjust the spiciness to taste by adding some additional chile pepper powder, like our Hot New Mexico Red Chile Pepper Powder, or some Cayenne Chile Powder.
Assemble the Mini Chili Bowls
Cut a hole in the top of the mini breads or firm dinner rolls. Hollow out the middle to turn them into little bowls. Ladle some of the chili into each of the bread bowls and top with shredded cheese. Place in a 350 degree own for about 5 minutes or until the cheese melts. Remove from the oven, top with a bit more cheese and diced onion. Serve to your guests and enjoy.