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.
Course: Main Course
Author: Sommer Collier
1large onion,peeled and chopped
2cansdark red kidney beans,drained (15.5-ounce cans)
Place the chorizo in a 4-quart saucepan 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.