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Bread Bowl Chili

Bread Bowl Chili

2 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
1 large round bread loaf, choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sourdoughbread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly.
For the chili:
1 medium jalapeno pepper, sliced
12 oz lean ground beef
2 teaspoon s 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 ounces) whole tomatoes
1/4 cup no-salt-added tomato paste
1 can (8 1/2 ounces) red kidney beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
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Let's Make It
Making the bread bowl:
Using a serrated knife, slice off about an inch from the top of the bread.
Carve out a bowl from within the bread, leaving about 1 inch inside.
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.
In a large skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
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.
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.
Ladle chili into bread bowl and serve immediately.
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