Chili in Bread Bowls Recipe - Homemade chili, soft Hawaiian rolls, and melty cheese. Super easy to make and tastes great!! Ground pork, chili seasoning, crushed tomatoes, chili beans, Hawaiian rolls, and shredded cheese. Top the bread bowls with your favorite chili toppings. Great for easy weeknight dinners and game day parties.
In a large saucepan, cook ground pork until no longer pink. Drain the excess grease. Add crushed tomatoes, chili seasoning, and chili beans to the pan and stir. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer. Season with salt and black pepper to taste.
Cut a square in the top of each Hawaiian roll and press the bread square down into the roll. Place bread bowls on a baking sheet lined with parchment paper.
Spoon chili into the rolls. Top with shredded cheddar cheese.
Bake in a preheated oven for 20 minutes, until the cheese is melted and the rolls are golden brown. Garnish with fresh parsley or green onions.
Notes:
I use ground pork in this chili recipe. Ground pork is a great source of protein. Every 3 ounces of pork is packed full of 22 to 24 grams of protein!
You can substitute ground beef, ground turkey, or ground chicken.
You can use any chili recipe you enjoy. Canned chili or homemade chili both work fine.
I use Hawaiian rolls for the bread bowls. You can use any roll that you like.
Can I make Chili Bread Bowls in advance? Yes. You can make the chili ahead of time and store it in the refrigerator for up to 3 days before assembling the rolls.
If using cold chili, cover the rolls with aluminum foil and bake for 20 minutes and uncover and bake for an additional 5 to 10 minutes to toast the rolls.
Store leftovers in an airtight container in the refrigerator.