I have to start off by saying that I am not a huge fan of chili, but the hubby is as are many others! I decided to shake things up a bit and create an appetizer with the chili by serving it in a mini bread bowl. This was super easy and very popular amongst those chili eaters at the party where we shared it!
The one thing I have learned from the hubby about making chili, is that it is all about taste testing – now, this holds true for most things that I cook, but chili can be made in so many different ways, it is important to taste it during the cooking process to ensure it is making YOUR taste buds happy! Because of this, you won’t find an “ingredients” photo on this post! The hubby prepared this and he adds different spices, etc each time he makes it! So – I asked him to write it down as he went this time around to give you an idea of what went into this particular batch!
- 1 1/2 pounds lean ground meat (this time we used 93% lean ground beef)
- 16 ounce can kidney beans, drained
- 2 14 ounce cans petite diced tomatoes
- 1 teaspoon Italian seasoning
- 1 package chili seasoning
- Salt & pepper to taste
- 1 tablespoon dried garlic
- 1 tablespoon onion powder
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1/2 large white onion, diced
- Olive oil
- Sharp cheddar cheese, shredded
- 1/2 large white onion, diced
- Small dinner rolls
- In a large stock pot, add 1-2 tablespoons of olive oil, enough to coat the bottom.
- Add the ground meat and begin to brown.
- While the meat is cooking, you can take the time to dice your peppers and onions.
- Keep an eye on the meat, stirring frequently and breaking up with a wooden spoon.
- Once your peppers and onions are diced, add to the pot.
- Continue stirring, cooking, and breaking up the meat.
- Once the meat is almost completely cooked, (no longer pink), add the kidney beans, tomatoes, Italian seasoning, chili seasoning, salt, pepper, dried garlic, and onion powder.
- Once the meat is fully cooked, go ahead and start tasting – add more of anything (or ingredients not listed!) until it makes you happy!
- Cool, cover, and refrigerate – all day.
- To prepare the mini bread bowls, we bought a giant bag of dinner rolls from Costco, we bought too many – but I always do that, I’d rather have too much than not enough!
- We toasted the rolls by putting them on a cookie sheet and heating them on the grill over low heat for about 30 minutes. This can be done in the oven too – just brown and crisp them. Then, take a paring knife to the top of each dinner roll and cut out a small opening. We left the tops on each roll for the guests to remove before filling with chili!
- About 2 hours prior to serving, bring the chili back out and put in a crock pot – warm on high until heated through.
- You can also reheat and keep warm on the stove during your party.
- Serve with mini bread bowls, shredded cheese, and diced onions.
