Ingredients
- 2 15oz Cans of Crushed or Fire Roasted Tomatoes
- 1 lb Lean Ground Beef
- 1 15oz Can of Red Kidney Beans, rinsed and drained
- 1 Medium Onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Green Bell Pepper, Diced
- 3 tsp Cumin
- 3 tbsp Chili Powder
- 2 tsp Black Pepper
- Salt to taste
- 2 cans of 8 ct Pillsbury Crescent Rolls
- 1 Cup Shredded Mild Cheddar
- Small can tomato paste
- 2 tsp Black Pepper
- Salt to taste
- 2 cans of 8 ct Pillsbury Crescent Rolls
- 1 Cup Shredded Mild Cheddar
Instructions
- Preheat oven to 375 degrees.
- In a large skillet, brown the lean ground beef until no longer pink.
- Over medium heat, add in bell peppers, onion and spices and stir well.
- Reduce heat to low and add in crushed or fire roasted tomatoes, tomato paste and kidney beans. Allow to simmer for 15 minutes.
- In a skillet over medium heat, sauté onions until translucent. Add ground beef to skillet and cook until no longer pink.
- While ground Chili is simmering, cover to baking sheets with parchment paper.
- Take your crescent rolls and separate each one, roll into a ball and then roll back out round.. (easier to encase the chili inside and nothing will run out).
- Once Chili has simmered for 10-15 minutes, drain off any excess moisture. Spoon 1-2 tbsp of Chili into the center of your rolls.
- Taking one corner at a time, fold over the top of the ground beef, and pinching together the dough in the center.
- Sprinkle with cheese
- Bake for 10-12 minutes or until golden brown.
Source : allrecipes.Com
