Bread Bowl Chili Buns
Transform your chili night with these irresistible Bread Bowl Chili Buns—where hearty homemade chili meets the cozy comfort of edible bowls! Perfectly seasoned ground beef, tender beans, and bold spices are simmered to create a rich and savory chili, which is then ladled into crispy, toasted bread bowls. Topped with gooey melted cheddar cheese, a dollop of tangy sour cream, and a sprinkle of fresh parsley, these chili buns bring a fun and flavorful twist to a classic winter favorite. Perfect for game-day gatherings or a comforting family meal, this recipe is a showstopping fusion of texture and taste that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 2 tablespoons Tomato paste
- 14 ounces Diced tomatoes, canned
- 15 ounces Kidney beans, drained and rinsed
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Beef broth
- 6 pieces Bread rolls (round and crusty)
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into smaller pieces with a wooden spoon. Drain any excess fat and set the beef aside in a bowl.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell pepper and cook for another 3-4 minutes. Stir in the tomato paste and cook for 2 minutes to enhance the flavor.
Return the cooked ground beef to the pot. Add the canned diced tomatoes, kidney beans, chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine.
Pour in the beef broth and bring the mixture to a simmer. Lower the heat and let it cook uncovered for 20-25 minutes, stirring occasionally, until the chili thickens slightly.
While the chili is simmering, prepare the bread bowls. Using a sharp knife, cut a circle in the top of each bread roll and hollow out the center, leaving about 1/2 inch of bread around the sides and bottom to form a sturdy bowl.
Preheat the oven to 350°F (175°C). Place the bread bowls on a baking sheet and bake for 5-8 minutes to lightly toast them. This will help them hold the chili without becoming soggy.
Once the chili has thickened, taste and adjust seasoning if necessary. Remove it from heat.
Ladle the chili into the prepared bread bowls. Sprinkle shredded cheddar cheese on top of each and return them to the oven for 5 minutes, or until the cheese is melted and bubbly.
Remove the bread bowl chili buns from the oven. Add a dollop of sour cream on top and garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
