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Bread Bowl Chili

 Bread Bowl Chili
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Bread Bowl Chili (continued)

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.