Recipe: Chunky Chili and Chili Rolls (using brown-and-serve rolls)

CHUNKY CHILI AND CHILI ROLLS

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans (16 ounces each) red kidney beans, drained
1 jar marinara meat sauce
1 (1.25 ounce) package chili seasoning, minus 1 tablespoon reserved for Chili Rolls
FOR SERVING:
Shredded cheese
Sour cream
Minced chives
Chili Rolls (recipe follows)

In a large skillet over medium heat, melt butter. Add onion and saute until softened.

Crumble in the ground beef and cook until browned.

Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes.

Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives. Serve with Chili Rolls.

CHILI ROLLS
Makes 12 rolls

1 stick (1/2 cup) butter
1 tablespoon chili seasoning (see recipe above)
1 (12-count) package brown-and-serve rolls

In a medium, saucepan over medium heat, melt butter. Stir in chili seasoning. Brush tops of rolls with chili butter, then place rolls on a baking sheet covered with foil.

Bake according to package directions until golden brown, about 15 minutes.

Makes 6-8 servings
Adapted from source: Semi-Homemade Cooking 2 by Sandra Lee