Slice tops from hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them. Practically made for your fall tailgates, this main dish is portable and perfectly portioned. As a bonus, it takes less than 30 minutes to make.
2 pounds lean ground beef
2 tablespoons chili powder
1 tablespoon Creole seasoning
1 teaspoon ground cumin
2 (16-oz.) cans diced tomatoes with green pepper and onion
2 (16-oz.) cans small red beans
2 (8-oz.) cans tomato sauce
Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes
How to Make It
Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.
Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.