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Chili in Bread Bowls Recipe

Chili in Bread Bowls Recipe photo by Taste of Home

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Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers. —:Nancy Clancy Standish, Maine

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Chili in Bread Bowls Recipe

Prep: 15 min. Cook: 7 hours

Yield: 9 Servings

15 420 435

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
1 tablespoon canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.
Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired. Yield: 9 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 420 calories, 8 g fat (2 g saturated fat), 44 mg cholesterol, 947 mg sodium, 57 g carbohydrate, 9 g fiber, 29 g protein.

Originally published as Chili in Bread Bowls in Taste of Home February/March 2001, p27

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Reviews for Chili in Bread Bowls

Chili in Bread Bowls

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Reviewed on Oct. 02, 2011 by econrad

I don't like chili usually but this chili is amazing. I used the bread bowls and it was a hit with my kids and fiance. I will definitely be making this again.

Reviewed on Jan. 28, 2011 by jobr0501

My boyfriend liked the different variety of meats. I didn't use bread bowls or onions, but it was still very good! Kind of a lot to put together for chili, but it was worth it.

Reviewed on Sep. 29, 2010 by katlaydee3

Very good chili, will definitely make again.

Reviewed on May. 01, 2010 by williamsegraves

All I have to say about this one, is DELICIOUS! We loved it, and I took some leftovers to work and the boss loved it too! :D Very meaty, the way a good chili should be!

Reviewed on Jan. 19, 2010 by ejvanorden

Was looking for a chili with a variety of meats. Great recipe!

Reviewed on Jan. 23, 2009 by airuscarter

I try to limit my red meat intake. I substituted the read meat for ground turkey and omitted the pork. It turned out well, I also got the bread bowls from Panera bread for .65 apiece.

Reviewed on Jan. 20, 2008 by jdemny

Thank you for posting this recipe. It was exactly what I was looking for. Delicious!

Reviewed on Dec. 09, 2007 by BirdWatchinFool

This is good chili.