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Chili Cups

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/Broil: 10 min./batch
  • Makes
    about 5 dozen


  • 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


  • In a large skillet, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; crumble meat; drain. Stir in the tomato sauce, water and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 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.
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.
Nutrition Facts
1 appetizer: 57 calories, 1g fat (0 saturated fat), 5mg cholesterol, 125mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

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