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Chili-Cheese Garlic Bread Rolls

Chili-cheese Garlic Bread Rolls

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Chili-cheese Garlic Bread Rolls

12 servingsINGREDIENTSChili1  onion, diced3 cloves garlic, minced455 g (1 lb) ground beef1 teaspoon salt1/2 teaspoon pepper425 g (15 oz) tomato sauce, 1 can1 teaspoon cumin1 teaspoon dried oregano1 teaspoon chili powder425 g (15 oz) kidney bean, 1 can, drained and rinsedGarlic Butter55 g (1/4 cup) butter, melted2 cloves garlic, minced1 tablespoon fresh parsley, chopped1 tablespoon grated parmesan cheese12  dinner roll50 g (1/2 cup) shredded cheddar cheese sour cream, to serve green onion, sliced, to servePREPARATION1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.2. Add the garlic and cook for two minutes.3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.5. Reduce the heat to low, cover and simmer for 1 hour.14. Remove lid and stir in kidney beans.6. Preheat the oven to 400°F (200°C).7. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.8. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.9. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.10. Spoon the chilli into the holes of the toasted rolls.11. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.12. Serve topped with sour cream and green onions.13. Enjoy!Inspired by:https://www.google.com/search?q=chicken+parm+stuffed+rolls&oq=chicken+parm+stuffed+rolls&aqs=chrome..69i57l2j69i60j69i61j69i60l2.3176j0j7&sourceid=chrome&ie=UTF-8
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12 servings

INGREDIENTS

Chili

1 onion, diced

3 cloves garlic, minced

455 g (1 lb) ground beef

1 teaspoon salt

1/2 teaspoon pepper

425 g (15 oz) tomato sauce, 1 can

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon chili powder

425 g (15 oz) kidney bean, 1 can, drained and rinsed

Garlic Butter

55 g (1/4 cup) butter, melted

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon grated parmesan cheese

12 dinner roll

50 g (1/2 cup) shredded cheddar cheese

sour cream, to serve

green onion, sliced, to serve

PREPARATION

1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.

2. Add the garlic and cook for two minutes.

3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.

4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.

5. Reduce the heat to low, cover and simmer for 1 hour.

14. Remove lid and stir in kidney beans.

6. Preheat the oven to 400°F (200°C).

7. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.

8. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.

9. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.

10. Spoon the chilli into the holes of the toasted rolls.

11. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.

12. Serve topped with sour cream and green onions.

13. Enjoy!

Inspired by:

https://www.google.com/search?q=chicken+parm+stuffed+rolls&oq=chicken+parm+stuffed+rolls&aqs=chrome..69i57l2j69i60j69i61j69i60l2.3176j0j7&sourceid=chrome&ie=UTF-8