One thing about chili – there are as many fantastic recipes for chili as they are people who make chili! Don’t you think chili is such a delicious, cold weather comfort food? This is a great, basic, stick-to-the-ribs chili, chock full of beef and beans. While corn bread is the natural partner to chili, I thought I’d change it up and serve it in edible cups – made with Pillsbury® Crescent Rolls and cheddar cheese! We loved how the flaky, buttery Crescent cups tasted with the spicy chili.
Ever since I made the Vanilla Cream French Toast Cups with Apple Filling and the Lemon Lime Curd in Sugared Wonton Cups last year, I’ve become a little bit obsessed with edible serving cups! This chili is so thick, you can, almost, have your chili to go. The family was definitely skeptical on the Crescent cups at first; they love their corn bread and muffins! I heard “Will you make those again, soon?” Success!
I always double or triple the batch of chili, so I have some to freeze. Use a 6-cavity muffin pan to make the Crescent cups, so you get lots of tender & flaky space to hold your chili!
Chili in Cheesy Crescent Cups
- 1 lb. ground chuck
- 1 large (26 ounce) can of kidney beans (dark or light) well-drained
- 1 large (28 ounce) can of crushed tomatoes
- 1 large onion, finely diced
- ½ teaspoon of garlic powder
- 1-2 teaspoons of sugar
- 1/2 teaspoon of red pepper (or more to taste)
- 1 teaspoon of chili powder
Brown ground chuck with onions in large pot and drain off fat. Add crushed tomatoes, kidney beans, garlic powder, sugar and red pepper. Bring to a boil; reduce heat and simmer for 60 minutes. Add chili powder and simmer for an additional 30 minutes. Adjust red pepper and chili powder according to your heat preference! Serve piping hot with your favorite toppings – cheese, onions, sour cream, etc.
Cheesy Crescent Cups
Makes 4 Cups
- One package of Pillsbury® Crescent Rolls
- Grated cheddar cheese
- Pam Cooking Spray
Preheat oven to 375 degrees. Lightly spray each cavity of muffin pan with Pam Cooking Spray. Open Crescents; use two “triangles” of dough for each cup. Gently press dough into muffin cavity to form a cup. Sprinkle the bottom of each cup with grated cheddar cheese.
Bake Crescent cups according to package directions, approximately 11-13 minutes or until golden brown. As cups start to puff, remove from oven and with a spoon, gently press down the centers, return to oven and finish baking. Remove Crescent cups from tins, fill with chili and top with additional grated cheddar cheese.
We still love corn bread, but I’m kind of thinking this is going to become a new family favorite way to eat chili. I’m thinking that next fall, I might try to do this in mini muffin tins with a small amount of chili in each as an appetizer for a football Sunday. What do you think of that idea? Potentially too messy? Definitely need to make sure the guys use plates!
Thank you so much for stopping by and enjoy some chili soon, because hopefully winter will soon be in our review mirror! Have a great day!
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