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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.
TOTAL TIME: Prep: 45 min. Bake: 15 min. YIELD:20 servings


  • 1 pound ground beef
  • 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


  • 1. 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.
  • 2. Meanwhile, cut circles from bread slices using a 2-1/2-in. biscuit cutter. Press the circles into greased miniature muffin cups.
  • 3. 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.

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.

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.