Made With
Sweet Party Potato RollsIngredients
24 Martin’s Sweet Party Potato Rolls (2 Packs)
1 1/2 Pounds Ground Beef
1 Medium Onion, finely diced
1 Green Pepper, chopped
3 Cloves Garlic, minced
1 Cup Kidney Beans, drained and rinsed
Cheddar Cheese
14 Ounces Canned Diced Tomatoes, lightly drained
12 Ounces Tomato Sauce
2 Tablespoons Apple Cider Vinegar
2 1/2 Tablespoons Brown Sugar, divided
1 1/2 Tablespoons Chili Powder (plus 1 Teaspoon)
1 Teaspoon Cumin
2 Teaspoon Worcestershire Sauce, divided
1/2 Teaspoon Ground Cayenne Pepper
1/2 Teaspoon Red Pepper Flakes (optional)
1/2 Cup Butter
1 1/2 Tablespoons Onion Flakes
1/2 Teaspoon Poppy Seeds
2-3 Dashes Hot Sauce
Serves: 24
Directions
Step 1
In a large saucepan, sauté ground beef, onion, pepper, and garlic until beef is fully browned. Drain fat.
Step 2
Stir chili ingredients into saucepan: diced tomatoes, tomato sauce, vinegar, 1 ½ T. brown sugar, 1 ½ T. chili powder, cumin, 1 tsp. Worcestershire sauce, cayenne, and red pepper flakes. Bring sauce to a simmer over medium heat. Let simmer 10-15 minutes or until thickened. Stir in beans and set aside.
Step 3
While sauce is simmering, preheat oven to 350 degrees. Lightly spray a 13×9 baking dish with cooking spray.
Step 4
Slice both sheets of Party Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chili mixture is added.
Step 5
When rolls are toasted, remove from oven and top with the chili joe mixture and cheddar cheese. Place the tops of the rolls on top of mixture.
Step 6
Combine together remaining ingredients: butter, 1 T. brown sugar, 1 tsp. Worcestershire sauce, onion flakes, poppy seeds, 1 tsp. chili powder, and hot sauce. Gently spoon mixture over the rolls.
Step 7
Bake in oven for 15-20 minutes or until cheese melts and chili joe filling is heated through. Serve warm.
