Mini "dinner Roll" Chili Bowls
"This is more a method versus a recipe I guess. I love chili and who doesn't. My friends love chili, but sometimes I like it as a side dish rather then a big bowl of chili. So why not do something easy. We have all seen chili or soups in bread bowls, so why not an appetizer bread bowl.
Well, I made mini bread bowls once, 38 of them, from scratch, what a pain. But what a success. I stuffed them with white bean chili, another time black bean chili. So, I'm not gonna give you any chili recipes, I would rather have you use your favorite one. There a hundreds of great recipes out there.
Fill these small bowls with some grated cheese, thick chili and topped with sour cream which make an amazing easy appetizer and a big hit at parties. 2-3 bites or use a fork they are fun and get "gobbled" up before you can put more out."
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
16 individual bowls
- Serves:
- 16
ingredients
- 16 dinner rolls (small round rolls)
- 4 cups chili (about 1/4 cup of chili per roll, Use your favorite chili for this, just not a thin chili it needs to)
- olive oil flavored cooking spray
- 1 cup monterey jack cheese (or any favorite)
- 12 tablespoons sour cream
- 4 tablespoons cilantro, fresh and chopped as a garnish
directions
- Chili -- Prepare your chili. Your favorite recipe, store bought, or whatever you like best. This is about the small bowls so, so please use any recipe for this - just as long as it is thick. A lot of juice doesn't work well for this.
- The bowls -- Take the roll and run a sharp knife along the top in a circle to cut a small portion of the top off. Now take a fork to scoop out some of the filling. Just think like your are cleaning out a pumpkin for carving. Same thing.
- Spray the inside and outside with Pam Olive Oil spray or just brush with olive oil or use an atomizer. Bake at 400 for 10-12 minutes until lightly golden brown and slightly crisp. Just enough to make a light crust.
- Stuff -- Fill with a tablespoon of your favorite cheese, I like pepper jack, but use anything you like, then top with your chili and a dollop of sour cream and garnish with cilantro.
- Just enjoy! Bite into them or use a fork, they are savory, easy, quick and most importantly make wonderful appetizers.
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Reviews
-
I made this for me and my son for lunch. This was easy to make and we enjoyed it. We did have to add more chili as it was too much bread for us once we put these on a plate. Liked that this was something different.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
