Bread Bowl Chili

Rev BJ Friley


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


★★★★★ 1 vote

40 Min
Stove Top



  • 1 large
    round bread loaf

  • 1 medium
    jalapeno pepper, diced
  • 12 oz
    lean ground beef
  • 2 tsp
    olive oil
  • 2 medium
    yellow onions, chopped (about 2 cups)
  • 1 medium
    green bell pepper, chopped (about 1 cup)
  • 1 Tbsp
    chili powder
  • 1 can(s)
    (14 1/2 oz.) whole tomatoes
  • 1/4 c
    tomato paste, no salt added
  • 1 can(s)
    (8 1/2 oz.) red kidney beans, drained and rinsed
  • 1 can(s)
    (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.

Printable Recipe Card

About Bread Bowl Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

Show 3 Comments & Reviews

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