Description
These Chili Bread Bowls combine a hearty, flavorful chili made with ground pork, crushed tomatoes, and chili beans, served inside warm Hawaiian rolls topped with melted cheddar cheese. Perfect for a comforting and fun meal that feeds a crowd in under 35 minutes.
Ingredients
Scale
Chili
- 1 lb ground pork
- 1 (15-oz) can crushed tomatoes
- 1 (15-oz) can chili beans, undrained
- 1 (1.25-oz) packet chili seasoning
- Salt, to taste
- Black pepper, to taste
Bread Bowls
- 1 (24-oz) package Hawaiian rolls (24 count)
- 2 cups shredded cheddar cheese
- Fresh parsley or green onions (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 350ºF to prepare for baking the chili bread bowls.
- Cook the pork and chili: In a large saucepan over medium-high heat, cook the ground pork until it is no longer pink, then drain excess grease. Add the crushed tomatoes, chili seasoning, and chili beans (with liquid) to the pan. Stir and bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Season with salt and black pepper to your taste.
- Prepare bread bowls: Cut a square out from the top of each Hawaiian roll and press the cut-out bread down into the roll to create a hollow space for the chili. Arrange the bread bowls on a baking sheet lined with parchment paper for easy cleanup.
- Fill and top: Spoon the simmered chili evenly into each hollowed-out roll. Generously top with shredded cheddar cheese.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the cheddar cheese is fully melted and the rolls are golden brown on top.
- Garnish and serve: Remove from the oven and garnish with fresh parsley or chopped green onions if desired. Serve warm for a delicious and satisfying dish.
Notes
- You can substitute ground pork with ground beef or turkey if preferred.
- For extra flavor, add diced onions or bell peppers when cooking the pork.
- Use spicy chili seasoning or add jalapeños if you like more heat.
- To keep bread bowls from getting soggy, you can lightly toast the hollowed rolls before adding the chili.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
