Mini Chili Football Bread Bowls (Printable)
Crispy bread bowls filled with spiced beef chili, melted cheddar, and sour cream football laces—the ultimate game day finger food.
# What You'll Need:
→ Bread Bowls
01 - 12 small dinner rolls (unsliced)
02 - 1 tablespoon olive oil
→ Chili Filling
03 - 1 tablespoon olive oil
04 - 9 oz ground beef
05 - 1/2 small onion, finely chopped
06 - 1 small garlic clove, minced
07 - 1/2 red bell pepper, finely diced
08 - 7 oz canned diced tomatoes
09 - 5 oz canned kidney beans, rinsed and drained
10 - 1 tablespoon tomato paste
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Toppings & Decoration
16 - 3/4 cup shredded cheddar cheese
17 - 2 tablespoons sour cream
18 - 1 green onion, thinly sliced
# How To Make It:
01 - Preheat oven to 350°F.
02 - Slice a thin layer off the top of each dinner roll. Hollow out the center, leaving a 1/2 inch shell. Brush the insides with olive oil and arrange on a baking sheet. Bake for 5-7 minutes until lightly crisped. Set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned (about 5 minutes).
04 - Add onion, garlic, and bell pepper to the skillet; cook for 3-4 minutes until softened.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.
06 - Fill each bread bowl with warm chili. Sprinkle shredded cheddar on top.
07 - Return filled bread bowls to the oven for 5-7 minutes, or until cheese is melted and bubbly.
08 - Remove from oven. Use a piping bag or zip-top bag with a small tip to pipe sour cream laces on each bread bowl to resemble footballs. Garnish with green onions if desired. Serve immediately while warm.
# Expert Hints:
01 -
- Everything tastes better in edible bread bowls, especially when theyre cute enough to photograph
- The chili comes together faster than you think, and you can make it a day ahead
02 -
- Hollow the bread bowls conservatively—if the walls are too thin, the chili will soak through completely
- Let the chili cool slightly before filling so the bread doesnt get soggy instantly
03 -
- Warm your sour cream slightly if it seems too stiff for piping smooth lines
- Double the chili recipe and freeze the extra for an easy weeknight dinner later