• 20 Bambino Rolls
• 2 small onions - diced
• 4 cloves garlic - minced
• 1 green bell pepper - diced
• 2 pounds Ground Beef
• 1/3 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• ½ teaspoon salt
• 2 jalapeños - stems removed, seeded and minced
• 1 28-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 15-ounce can red kidney beans - – drained and rinsed
• 1 15-ounce can pinto beans - – drained and rinsed
• 1 15-ounce black beans - – drained and rinsed
• 1 6-ounce tomato paste
• 20 small dinner rolls - – select oval for football shape

Chili Toppings
• shredded cheddar cheese
• red onion – diced
• green onion – diced
• jalapenos
• sour cream

① In a large pot, sauté onion, garlic, and bell pepper over medium heat until softened, about 5 minutes. Stir in Ground Beef, crumbling with a wooden spoon and cooking until no pink remains.
② Add chili powder, cumin, paprika, salt and jalapeños. Simmer for 5 minutes, stirring frequently.
③ Stir in diced tomatoes, tomato sauce, beans, and tomato paste. Bring chili to a boil over medium heat. Reduce heat to low and simmer for 2 to 2 ½ hours, stirring occasionally.
④ Cut the top off each Bambino Roll and hollow out the inside to make a mini Bambino bowl. Be sure to leave at least ½ inch of bread at the bottom. You can also press the cut-out top back into the bottom of the bread bowl to be sure your chili won’t soak through.
⑤ Fill each Bambino bowl with chili and garnish with shredded cheese, sour cream, diced green onion, red onion, and jalapeños.
⑥ If making into a football shape, use sour cream piped from a plastic bag with the corner cut off to pipe on the laces.