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Mini Chorizo Chili Bread Bowls


  • 16 ounces Mexican chorizo
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced
  • 2 cans dark red kidney beans, drained (15.5-ounce cans)
  • 2 cans Old El Paso Chopped Green Chiles (4.5-ounce cans)
  • 28 ounces crushed tomatoes
  • 5-6 chipotle peppers, chopped (from can in adobo sauce)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon ground cumin
  • 36-48 small round individually-baked yeast rolls
  • Salt and pepper
  • Possible garnishes: shredded cheese, sour cream, chopped scallions, cilantro leaves, Old El Paso Pickled Jalapenos


  1. Place the chorizo in a 4-quart saucepan and set over medium heat. Break it apart with a wooden spoon and brown the chorizo for 3-4 minutes. Then add in the onions and garlic and continue to cook until the onions are softened, stirring occasionally.
  2. Add in the beans, Old El Paso chopped green chiles, crushed tomatoes, chopped chipotle peppers, balsamic vinegar, and cumin. Add 1 cup water and stir to combine. Bring the chili to a simmer, reduce the heat if needed, and simmer for 20+ minutes to thicken. Stir occasionally so it doesn’t stick to the bottom of the pan. Turn the heat off when most of the liquid has cooked down and the chili is very thick. Taste, then salt and pepper as needed.
  3. Meanwhile, use a small knife to cut a core out of the center of each yeast roll. Cut deep and wide enough to allow for 1/4 - 1/3 cup chili, yet not so deep that the chili seeps through the bottom. Pinch the bread core and twist it out of each roll to create little bread bowls.
  4. When ready to serve, spoon hot chili into the center of each mini bread bowl and sprinkle with your favorite toppings.
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