Ingredients
12
12 servings
- •1 onion, diced
- •3 cloves garlic, minced
- •1 lb ground beef
- •1 teaspoon salt
- •½ teaspoon pepper
- •15 oz tomato sauce, 1 can
- •1 teaspoon cumin
- •1 teaspoon dried oregano
- •1 teaspoon chili powder
- •15 oz kidney bean, 1 can, drained and rinsed
- •¼ cup butter, melted
- •2 cloves garlic, minced
- •1 tablespoon fresh parsley, chopped
- •1 tablespoon grated parmesan cheese
- •12 dinner rolls
- •½ cup shredded cheddar cheese
- •sour cream, to serve
- •green onion, sliced, to serve
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
- Add the garlic and cook for two minutes.
- Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
- Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
- Reduce the heat to low, cover and simmer for 1 hour.
- Remove lid and stir in kidney beans.
- Preheat the oven to 400°F (200°C).
- In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
- 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.
- Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
- Spoon the chilli into the holes of the toasted rolls.
- Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
- Serve topped with sour cream and green onions.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 315
- Carbohydrate: 32g
- Fat: 14g
- Fiber: 4g
- Protein: 18g
- Sugar: 3g
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