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Bread Bowl Chili Recipe

Bread Bowl Chili Recipe photo by Taste of Home

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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. Sometimes I serve the chili in one large round bread loaf. —Tonya Burkhard, Davis, Illinois

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Bread Bowl Chili Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

5 25 30

Ingredients

1/2 pound ground beef
1/2 pound ground pork
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 jalapeno pepper, seeded and chopped
12 hard rolls (about 4-1/2 inches), optional
Shredded cheddar cheese, sliced green onions and sour cream, optional

Directions

In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,
shredded cheddar cheese, sliced green onions and sour cream if desired. Yield: 12 servings.

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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Bread Bowl Chili

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Reviewed on May. 28, 2012 by Sarayp

This has become a family favorite. I make it at least once a month in the winter and often double the receipe. We only use bread bowls on special occasions, but the chili can stand on it's own as a meal.

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

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.