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From Davis, IL, Tonya Burkhard writes, “I like meals that are simple to prepare, yet offer maximum taste.” Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. TIP: “Sometimes I serve it in one large round bread loaf,” says Tonya. The loaves are available at specialty stores.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (3/4 cup) equals 292 calories, 8 g fat (2 g saturated fat), 22 mg cholesterol, 778 mg sodium, 40 g carbohydrate, 4 g fiber, 16 g protein.
Originally published as Bread Bowl Chili in Quick Cooking September/October 2005, p11
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Reviewed on Oct. 31, 2010 by sarahbilling
This chili is a hit everytime we make it. All the guys love it. It is thick, full of flavor and "very yummy", as my boyfriend would say. Easy to make too. To make it more spicy but still smooth we added a green pepper, and used cans of diced tomatoes with green chillies, and chipole chili pepper.
Reviewed on Nov. 02, 2009 by lurky27
Easy & yummy! We skipped the bread part and served with corn muffins. Delicious!~ Theresa
Easy & yummy! We skipped the bread part and served with corn muffins. Delicious!
~ Theresa
Reviewed on Oct. 25, 2008 by zzzkatzzzz@gmail.com
i love to add corn to my chili. it revs up the vegitable factor. fresh off the cob is best but canned or frozen works well too.
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