Recipe

Bread Bowl Chili Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 3 months, 3 weeks ago This Bread bowl chili is great for a quick lunch or a dinner. Also for the super bowl party or the world series party. Just great anytime. Prep:20m Cook:40m Servings:4	Spinach1948
	mexican chili quickeasy breadbowlchili breadbowl spicy tasty

Step 2 Bread bowl

Step 1 Chili

Step 5 Filling bowl

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Ingredients

Ingredients:

Fro the Bread Bowl:

1 Large round bread loaf (Choose breads that are heavy) recommended type: Pumpernickel, Corn rye or Sourdough.

For the Chili:

1 Medium Jalapeno pepper diced

12oz Lean ground Sirloin

2 tsp. Olive oil

2 medium yellow onions chopped ( about 2 cups )

1 medium bell pepper, chopped ( about 1 cup )

1 tsp. Chili powder

1 can ( 14 ½ oz ) Whole tomatoes

¼ cup no-salt added tomato paste

1 can ( 8 ½ oz ) red kidney beans, drained and rinsed

1 can ( 7oz ) whole kernel corn, drained

For extra spice add 1/4 tsp. of cayenne pepper to the chili when simmering.

Directions

Making the Bread Bowl:

1)Using a serrated knife, slice off about 1-inch from the top of the bread.

2)Carve out a “bowl” from within the bread, leaving about 1 inch inside.

Making the Chili:

1)To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into

fine pieces. Avoid touching seeds with your hands.

2)In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.

3)In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chilli powder; cook, stirring, for 5 minutes.

4)Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.

5)Ladle chili into bread bowl and serve immediately.

Kitchen Tip:

Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest.

Note:

Bread Tips: Choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sour-dough bread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly.

Serving Idea: Serve this chili as a winter warmer lunch. Make the chili the night befroe. Reheat just before you are ready to serve. Along with a dollop of sour cream, garnish the chili with shredded cheddar cheese and chopped cilantro.

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Comments

grizzlybear 3 months, 3 weeks ago said:
This would be clam chowder of steriods..hahahaha

Sounds reaal good on a cold day looks easy to make.....and the nice part is you can basically fill it with what ever you want.........Great post

gat my 5

spinach1948 3 months, 3 weeks ago said:
Hear in New England we eat Chili all year round and served at parties.

Ed

victoriaregina 3 months, 3 weeks ago said:
I am sure it tastes as great as it looks. 5 forks

Vickie

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