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Chili in Bread Bowls Recipe
Chili in Bread Bowls Recipe photo by Taste of Home
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Chili in Bread Bowls Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 9 servings

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

Nutritional Facts

1 cup: 420 calories, 8g fat (2g saturated fat), 44mg cholesterol, 947mg sodium, 57g carbohydrate (9g sugars, 9g fiber), 29g protein

Directions

  1. 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.
  2. 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.
Originally published as Chili in Bread Bowls in Taste of Home February/March 2001, p27


Reviews for Chili in Bread Bowls

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
couponlady1250
Reviewed Aug. 16, 2014

"I use pinto beans instead of navy beans or great northern beans. People in the Southwest like pinto beans not navy beans or great northern beans. Also I added New Mexico Chili, which we are known for growing the nations best. My guest loved it. I serve it either in the fall or winter."

MY REVIEW
econrad
Reviewed Oct. 2, 2011

"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."

MY REVIEW
jobr0501
Reviewed Jan. 28, 2011

"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."

MY REVIEW
katlaydee3
Reviewed Sep. 29, 2010

"Very good chili, will definitely make again."

MY REVIEW
williamsegraves
Reviewed May. 1, 2010

"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!"

MY REVIEW
ejvanorden
Reviewed Jan. 19, 2010

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

MY REVIEW
airuscarter
Reviewed Jan. 23, 2009

"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."

MY REVIEW
jdemny
Reviewed Jan. 20, 2008

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

MY REVIEW
BirdWatchinFool
Reviewed Dec. 9, 2007

"This is good chili."

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