Bread Bowl Chili
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
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
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
-
1.
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.
-
2.
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,
-
3.
shredded cheddar cheese, sliced green onions and sour cream if desired.
Nutrition Facts
3/4 cup: 292 calories, 8g fat (2g saturated fat), 22mg cholesterol, 778mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC