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Bread Bowl Chili

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Updated: Oct. 01, 2022
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
Bread Bowl Chili
Bread Bowl Chili Recipe photo by Taste of Home
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Ingredients

  • 1 tablespoon canola oil
  • 1/2 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 tablespoons chili powder
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 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
  • 12 hard rolls, split
  • Shredded cheddar cheese, sliced green onions and sour cream, optional

Directions

  1. Heat oil in a Dutch oven over medium heat. Add onion and jalapeno; cook 4-5 minutes or until slightly soft. Add ground beef and pork; cook until no longer pink, 5-6 minutes. Stir in chili powder, salt and pepper; cook 1 minute. Stir in beans, tomatoes, broth and tomato sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. 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. Top with cubed bread, shredded cheddar cheese, sliced green onions and sour cream, if desired.
Peppers (Hot)
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.