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

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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 9 servings


  • 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 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.


  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

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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."

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."

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."

Reviewed Sep. 29, 2010

"Very good chili, will definitely make again."

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!"

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