These Mini Chorizo Chili Bread Bowls make a fun hand-held snack for game day!
My daughter Ava is crazy about chili. She asks for it all year long.
In the spring and summer months, when the rest of the family is craving lighter meals, I tell her that chili will taste so much better in the fall and winter, after a short hiatus.
She sighs longingly and agrees.
So as you might imagine, right now Ava is in chili ecstasy.
Every time she asks for chili for dinner, I have no reason to refuse her. That means we regularly make and eat a large variety of chilis this time of year.
My most recent chili creation started as a tailgating concept…
I was thinking it would be so nice to be able to serve (and eat) chili without having to buy disposable bowls and spoons. And wouldn’t it be lovely to eat chili with one hand, so you can hold your hot thermos in the other hand to stay warm?
Introducing our Mini Chorizo Chili Bread Bowls Recipe for Game Day!
These itty bitty bread bowls are made out of bakery yeast rolls. I simply cut a core out of each roll and filled them with hearty chili.
The key to making soft yeast rolls work as bread bowls, is not so much about the rolls as it is about the chili!
You can use any brand of yeast roll, as long as they are baked individually so they have a golden crust on all sides. (Not pull-apart rolls.)
However, the chili needs to be extra thick so it doesn’t make the rolls soggy. Plus, it needs to offer intense flavor to compensate for the mellow bread bowl.
These Mini Chorizo Chili Bread Bowls are filled with chunky robust chili that flavors the rolls, yet doesn’t soak through the bottom.
To create this bold flavor I used Mexican chorizo and chipotle peppers for heat, balsamic vinegar for a little bit of twang, and Old El Paso Chopped Green Chiles for smoky undertones.
The sweet and smoky essence of Old El Paso’s green chiles brings all the other flavors together!
As the chorizo chili cooks down and thickens, the flavors deepen even more.
It’s perky, spicy, and complex.
Fill the Mini Chorizo Chili Bread Bowls and sprinkle with your favorite chili toppings.
For game days, I like to have a topping buffet with shredded cheese, sour cream, scallions, cilantro, and briny Old El Paso Pickled Jalapeños!
You’ve just got to try these one-handed, earth-friendly, hot and spicy, totally addictive Mini Chorizo Chili Bread Bowls this football season.
You’ll be so glad you did!
Check out our video tutorial!
More of Our Favorite Chilis
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Mini Chorizo Chili Bread Bowls
Yield: 36-48 (depending on size of rolls)
Prep Time:15 minutes
Cook Time:25 minutes
Mini Chorizo Chili Bread Bowls – Fun hand-held party snacks perfect for game day! This hearty chili recipe is loaded with flavor, and thick enough to sit in mini bread bowls for several hours, without soaking through.
- 15-16 ounces Mexican chorizo
- 1 large onion, peeled and chopped
- 3 garlic cloves, mined
- 2 – 15.5 ounce cans dark red kidney beans, drained
- 2 – 4.5 ounce cans Old El Paso Chopped Green Chiles
- 28 ounce can crushed tomatoes
- 5-6 chipotle peppers, chopped (from can in adobo sauce)
- 2 tablespoons balsamic vinegar
- 1 tablespoon ground cumin
- 36-48 small round individually-baked yeast rolls
- Salt and Pepper
- Possible Garnishes: shredded cheese, sour cream, chopped scallions, cilantro leaves, Old El Paso Pickled Jalapenos
- Place the chorizo in a 4 quart sauce pot and set over medium heat. Break it apart with a wooden spoon and brown the chorizo for 3-4 minutes. Then add in the onions and garlic and continue to cook until the onions are softened, stirring occasionally.
- Add in the beans, Old El Paso chopped green chiles, crushed tomatoes, chopped chipotle peppers, balsamic vinegar, and cumin. Add 1 cup water and stir to combine. Bring the chili to a simmer, reduce the heat if needed, and simmer for 20+ minutes to thicken. Stir occasionally so it doesn’t stick to the bottom of the pan. Turn the heat off when most of the liquid has cooked down and the chili is very thick. Taste, then salt and pepper as needed.
- Meanwhile, use a small knife to cut a core out of the center of each yeast roll. Cut deep and wide enough to allow for 1/4 – 1/3 cup chili, yet not so deep that the chili seeps through the bottom. Pinch the bread core and twist it out of each roll to create little bread bowls.
- When ready to serve, spoon hot chili into the center of each mini bread bowl and sprinkle with your favorite toppings.
Yield: 36-48 (depending on size of rolls), Serving Size: 1/48th recipe
- Amount Per Serving:
- Calories: 207 Calories
- Total Fat: 6.8g
- Saturated Fat: 2.1g
- Cholesterol: 9mg
- Sodium: 315mg
- Carbohydrates: 29.8g
- Fiber: 4.2g
- Sugar: 3.8g
- Protein: 8.5g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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