bread bowl chili

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

Good Idea: For extra spice, add 1/4 teaspoon of cayenne pepper to the chili when simmering.

★★★★★ 1 Review
serves 4
cook time 40 Min
method Stove Top

Ingredients For bread bowl chili

  • FOR THE BREAD BOWL
  • 1 lg
    round bread loaf
  • FOR THE CHILI
  • 1 md
    jalapeno pepper, diced
  • 12 oz
    lean ground beef
  • 2 tsp
    olive oil
  • 2 md
    yellow onions, chopped (about 2 cups)
  • 1 md
    green bell pepper, chopped (about 1 cup)
  • 1 Tbsp
    chili powder
  • 1 can
    (14 1/2 oz.) whole tomatoes
  • 1/4 c
    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

  • 1
    MAKING THE BOWL: Using a serrated knife, slice off about an inch from the top of the bread.
  • 2
    Carve out a "bowl" from within the bread, leaving about 1 inch inside.
  • 3
    MAKING 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.
  • 4
    In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
  • 5
    In 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.
  • 6
    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.
  • 7
    Ladle chili into bread bowl and serve immediately.

Categories & Tags for Bread Bowl Chili:

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