Chili Bread Bowl Sliders Recipe

185 Calories

Homemade Chili scooped in a small bread bowl topped with cheese, sour cream, chives and baked. I am a huge advocate to eating the same thing that holds what you are eating.

Prep Time: 2 0 mins
Cook Time: 2 hours
Total Time: 2 hours 20 mins

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

Ingredients:

• 2 lbs 80/20 Ground Beef
  
• 1 Green Pepper Diced
  
• 1 Red Pepper Diced
  
• 1 Sweet Onion Diced
  
• 1 Jalapeño Diced
  
• 2 Cans Chili Beans
  
• 1 Can Red Kidney Beans (drained)
  
• 1 Can Stewed Tomatoes
  
• 1 Can Diced Tomatoes
  
• 2 8oz Can Tomato Sauce
  
• ¼ Cup Dinosaur BBQ Sauce (optional)
  

Seasonings:

• 3 Tbsp Chili Powder
  
• 2 Tbsp Cumin
  
• 1 Tbsp Oregano
  
• 1 Tbsp Brown Sugar
  
• 1 Tsp Black Pepper
  
• 1 Tsp Seasoned Salt
  
• 1 Tbsp Red Hot
  
• 1 Tsp All Spice
  
• 1 Tsp Cloves
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  

Instructions:

Chili Directions:

1. Finely chop up green & red peppers, sweet onion and jalapeño.
   
2. Brown the 2 lbs of meat (if you want your chili meatier, then add more meat)
   
3. Drain the meat and throw it into your crock pot. I used a 6 quart. Shouldn't use anything much smaller otherwise half the ingredients.
   
4. Using the same pan, sauté the veggies you chopped up in the same grease. Add olive oil if necessary. Cook until translucent about 5 minutes and toss into your crock pot.
   
5. Now we're just going to open a bunch of cans and dump stuff in. This part is actually really easy and somewhat fun. If you look at the ingredients above, just go down the list and start throwing stuff in. Go ahead, it's okay.
   
6. Generously stir to mix in all that stuff and set the crock pot on high and let it sit for 2 hours.
   
7. Now that we have chili lets move on!
   

Bread Bowl Directions:

1. Take your mini dinner rolls and cut a small circle on top with your knife.
   
2. Next you're just going to pull out the circle and then cut around the inside carefully to get some more space for your chili. Make sure you don't cut too much or else it won't be strong enough to hold your food. Also make sure you don't cut too far or else you'll have a leak like a sad ice cream cone on a hot day.
   
3. Now scoop in your chili, should fit about ¼ cup per bowl. Sprinkle on some shredded cheese and bake for 5-7 minutes at 400°F.
   
4. Optional garnish with a dollop of sour cream and chives. Caution: Let it cool down first or else you will destroy your mouth.
   

Nutritional Information:

Serving Size: 1 Calories: 185 Fat: 7g Saturated Fat: 4g Trans Fat: 0g Carbohydrates: 19g Sugar: 2g Sodium: 420mg Fiber: 2g Protein: 10g Cholesterol: 12mg