bread bowl chili
Good Idea: For extra spice, add 1/4 teaspoon of cayenne pepper to the chili when simmering.
prep time
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- FOR THE BREAD BOWL
- 1 large round bread loaf
- FOR THE CHILI
- 1 medium jalapeno pepper, diced
- 12 ounces lean ground beef
- 2 teaspoons olive oil
- 2 medium yellow onions, chopped (about 2 cups)
- 1 medium green bell pepper, chopped (about 1 cup)
- 1 tablespoon chili powder
- 1 can (14 1/2 oz.) whole tomatoes
- 1/4 cup tomato paste, no salt added
- 1 can (8 1/2 oz.) red kidney beans, drained and rinsed
- 1 can (7 oz.) whole kernel corn, drained
How To Make bread bowl chili
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Step 1MAKING THE BOWL: Using a serrated knife, slice off about an inch from the top of the bread.
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Step 2Carve out a "bowl" from within the bread, leaving about 1 inch inside. -
Step 3MAKING THE CHILI: To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
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Step 4In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
-
Step 5In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook stirring, for 5 minutes.
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Step 6Add 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.
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Step 7Ladle chili into bread bowl and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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