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Chili Cups Recipe

Nothing tickles appetites quicker than these spicy tidbits. It's like eating chili in a muffin. I like assembling and freezing them ahead of time to beat the Christmas rush in my kitchen.

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Chili Cups Recipe

Prep: 45 min. Bake: 15 min.

Yield: 20 Servings

45 15 60

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium green pepper, diced
1 medium onion, diced
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 tablespoons water
1/2 teaspoon salt
1/2 to 1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon dill weed
1/8 to 1/4 teaspoon cayenne pepper
2 loaves (1 pound each) sliced Italian bread
Grated Parmesan cheese

Directions

In a large skillet, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, cut circles from bread slices using a 2-1/2-in. biscuit cutter. Press the circles into greased miniature muffin cups.
Bake at 400° for 5-6 minutes or until lightly toasted. Remove from tins and cool on wire racks. Fill each bread cup with about 1 tablespoon chili mixture; sprinkle with Parmesan cheese. Broil for 2-3 minutes or until cheese is golden brown. Yield: about 5 dozen.

Editor's Note: Some slices of bread will yield two 2-1/2-in. circles and some slices only one. There may be bread slices left over.

Nutritional Facts 1 serving (3 each) equals 114 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 255 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Chili Cups in Country Woman Christmas Annual 1997, p23