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Chili Cheese Coffins

Skill: Prep Time: Bake Time: Servings:

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For Coffins-
2 Loaves Rhodes Frozen Dough
4 small loaf pans (I use the foil ones you can find in the grocery store)
6" lollipop stick cut in 2" lengths

For Chili-
1 lb ground beef
1/4 cup diced onion
2 Tablespoons olive oil
1 15oz chili beans with sauce
1 15oz can chili
1 15oz diced tomatoes with green chilies
1 pkg dry chili seasoning grated cheddar cheese for garnish


Coffins :
Remove dough from freezer and allow to thaw using directions found on the back of the package. When thawed cut loaves in half and place in loaf pans that have been greased. Allow dough to rise until double in size. Preheat the oven to 350 degree. Bake 20-25 minutes, until golden brown. When done remove loaves from oven and as soon as your able to touch the loaves remove from pans and allow to cool completely. You want the outer crust of the bread loaves to get hard. I baked mine the day before and left them out to let the crust continue to get hard. This will not affect the inside of the bread and it will still be good to eat. Do not place the loaves in plastic at all.

Place olive oil in saute pan and add onions. Saute until onions are soft and translucent. Add ground beef and continue cooking until meat is no longer pink. When meat is cooked thoroughly drain fat from meat. In large pan or dutch oven pour both beans, tomatoes and dry seasoning and stir until combined. Add meat and onion mixture to bean mixture and stir until combined. Bring to a boil. Once chili comes to a boil lower the heat to medium and allow chili to simmer for 30 minutes. Serve in coffins or bowls. Top with shredded cheddar cheese.