Slow Cooker Dr Pepper Chili Bread Bowls

Yield: 18-20 servings

Winter weekends with college football call for Slow Cooker Dr Pepper Chili Bread Bowls. Can you say comfort food? In partnership with Tasty.


  • 2 pounds lean ground beef
  • 1 yellow onion, chopped
  • 3 tablespoons chili powder
  • ½ teaspoon cumin
  • 1 teaspoon cayenne
  • 1 tablespoon oregano
  • 1½ teaspoons salt
  • Pepper, to taste
  • 1 can Dr Pepper
  • 2 tablespoons brown sugar
  • 1 16-oz. can kidney beans, drained
  • 1 24-oz. can diced tomatoes, partially drained
  • 1 6-oz. can tomato paste
  • 18-20 dinner rolls

  • Shredded cheddar cheese
  • Green onion
  • Sour cream
  • Cook ground beef over medium-high heat until browned.
  • Add beef, onion, chili powder, cumin, cayenne, oregano, salt, and pepper to slow cooker, and mix well. Then add Dr Pepper, brown sugar, kidney beans, tomatoes, and tomato paste. Stir to combine.
  • Cook on HIGH for 4 hours. Skim some of the excess oil from the top, then stir.
  • Cut the tops off the rolls, and push down the inside bread to form a bowl. Scoop chili into each. Garnish with desired toppings.
  • Enjoy!