While we love chili enough to always make it the main event, these two-bite shooters are a great way to still include chili on the menu when it’s not. Not to mention, this party-perfect hors d'oeuvre couldn’t be easier to whip up. Simply use bean-less canned chili, that you’ve gently heated on the stovetop and spooned into shot glasses (or whatever small vessel you like), as a base for fun, fresh toppers. We opted for colorful diced bell pepper, scallions, cilantro, and tortilla strips for our shooters here, but feel free to mix it up. A little dollop of sour cream, diced red onion, or a fresh corn salsa would all be welcome additions.
1 (15-oz.) can Hormel Chili (No Beans)
1/4 cup very finely diced yellow bell pepper
1/4 cup very finely diced red bell pepper
1/4 cup thinly diagonally sliced scallions
1/4 cup torn fresh cilantro
1/4 cup tri-color tortilla strips
How to Make It
Heat chili according to package directions. Spoon 1/4 cup of the hot chili into each of 6 shot glasses. Top evenly with bell peppers, scallions, cilantro, and tortilla strips. Serve immediately.
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