Chili in a Bread Bowl

I picked up a pre-packaged chili mix at a specialty store last week and was excited to try it.  I made the chili according to the directions and served it right up to the kids.  They knew instantly that this was NOT my chili.  To be fair and honest, it was good, but they knew it was not my chili.  I can tell you that with a good recipe and some directions, making it from scratch is not difficult.  It takes the exact same amount of time and energy.

Renee and I were working on the bread bowl for a different recipe but since she had the bowl ready, we decided to put the chili in the bread bowl.  It was so good!  There is nothing that says comfort food like chili or soup in a bread bowl.

Enjoy the chili in the bread bowl, on a hot dog, hamburger or just by itself.  These are both simple to make and the chili stores well.  You can make extra chili and freeze some for later.

We will link the recipe to the bread bowl at the bottom of the recipe page.  The recipe for the chili serves 6-8 people.  The recipe for the bread bowl makes 3 bowls.

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Chili in a Bread Bowl

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Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

2 hours

Servings

servings MetricUS Imperial

Ingredients

• 2 tbsp olive oil
• 1 onion yellow, diced (about 2 cups)
• 1 lb ground beef
• 1 clove garlic minced (equivalent to 2 teaspoons minced garlic in a jar)
• 1 jalapeño seeds and membranes removed, finely diced
• 4 cups beef stock
• 1 6 oz. can tomato paste
• 1 14.5 oz. can tomatoes diced
• 1 28 oz. can stewed tomatoes
• 2 15 oz. cans kidney beans rinsed and drained
• 1 1/2 tbsp cumin ground
• 1 1/2 tbsp chili powder
• 1 tbsp salt
• 1 tbsp crushed red pepper (optional)
• cheddar cheese (optional)

Course Main Dish Cuisine American Prep Time 20 minutes Cook Time 2 hours Servings servings MetricUS Imperial Ingredients 2 tbsp olive oil 1 onion yellow, diced (about 2 cups) 1 lb ground beef 1 clove garlic minced (equivalent to 2 teaspoons minced garlic in a jar) 1 jalapeño seeds and membranes removed, finely diced 4 cups beef stock 1 6 oz. can tomato paste 1 14.5 oz. can tomatoes diced 1 28 oz. can stewed tomatoes 2 15 oz. cans kidney beans rinsed and drained 1 1/2 tbsp cumin ground 1 1/2 tbsp chili powder 1 tbsp salt 1 tbsp crushed red pepper (optional) cheddar cheese (optional)

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Instructions

1. Add olive oil to a dutch oven. Over medium heat add the onions. Cook for about 8 minutes until the onions are translucent.
2. Remove onions from pan and cook the ground beef until no longer pink. Drain any excess fat from cooked beef and return to pan.
3. Add the onions, jalapeño and garlic to beef. Stir together and cook for 5 minutes over med/low heat
4. Add beef broth, spices, tomatoes and the kidney beans to the pot and stir well
5. Cook chili on low/med heat for 2 hours, stirring occasionally
6. Adjust salt, chili powder and crushed red pepper according to your taste.
7. Serve with shredded cheddar cheese (optional)

Recipe Notes

Serve chili in our amazing bread bowl, click here for the recipe. Enjoy!

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Renee Lumbreras