Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 292 calories, 8g fat (2g saturated fat), 22mg cholesterol, 778mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 16g protein.

Recommended Video