City Chili in Mini Bread Bowls
Makes 12 generous servings

Nothing says winter like a nice bowl of chili. Every year I make a huge batch and stick some in the freezer to last me through the cold – and lengthy – Chicago winters. When I am serving it for guests, I like to do it as a vegetarian option, assuming I am going to be doing steak or another non vegetarian item. Sometimes I will add ground pork, ground turkey and ground beef instead of all of the veggies. It is your kitchen…you make the call. Either way, when I am doing cocktail parties the dinner rolls make great little bread bowls so your guests can have a nice hearty dish and still hang out and enjoy your party.

What you need:
6 cups crushed tomatoes
2 cups diced tomato
1 squash, diced
1 poblano pepper, diced
1 leek, sliced
1 red pepper, diced
1 orange pepper, diced
1 zucchini, diced
1 shallot, chopped
4 cloves chopped garlic
6 oz button mushrooms, quartered
1 C White Beans
1 C Black Beans
1 tbsp ground black pepper
1 tbsp kosher salt
1 tbsp fresh rosemary
1 tbsp fresh sage
2 tbsp fresh basil
2 tbsp olive oil
A few dashes of Sriracha, Chipotle Tabasco
Juice of one lime
1/4 Cup Horntos Plata Tequila
12 - 2 oz Rolls, hallowed out
2 Cups Smoked Cheddar Cheese, shredded
8 oz Sour Cream

How to make it work:
Combine ingredients in stockpot and simmer for 45 minutes to an hour. Stir occasionally.

Hallow out the dinner rolls, leaving the center for your pet, child or just a nosh.

Ladle the chili into the bread bowls, sprinkle with cheese and throw a dollop of sour cream on top.

Drink Suggestion: Beacon Street Margarita