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.
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