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. 

Karen Rankin
Recipe by MyRecipes April 2017


Credit: Daniel Agee; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

Recipe Summary test

15 mins
15 mins
Serves 6 (serving size: 1/4 cup chili with toppings)


Ingredient Checklist


Instructions Checklist
  • 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.