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Chili in a Bread Bowl
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| Servings | Prep Time |
| 6-8servings | 20minutes |
| Cook Time |
| 2hours |
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Ingredients
- 2tbsp olive oil
- 1 onionyellow, diced (about 2 cups)
- 1lb ground beef
- 1clove garlicminced (equivalent to 2 teaspoons minced garlic in a jar)
- 1 jalapeñoseeds and membranes removed, finely diced
- 4cups beef stock
- 16 oz. can tomato paste
- 114.5 oz. can tomatoesdiced
- 128 oz. can stewed tomatoes
- 215 oz. cans kidney beansrinsed and drained
- 1 1/2tbsp cuminground
- 1 1/2tbsp chili powder
- 1tbsp salt
- 1tbsp crushed red pepper(optional)
- cheddar cheese(optional)
Instructions
- Add olive oil to a dutch oven. Over medium heat add the onions. Cook for about 8 minutes until the onions are translucent.
- Remove onions from pan and cook the ground beef until no longer pink. Drain any excess fat from cooked beef and return to pan.
- Add the onions, jalapeño and garlic to beef. Stir together and cook for 5 minutes over med/low heat
- Add beef broth, spices, tomatoes and the kidney beans to the pot and stir well
- Cook chili on low/med heat for 2 hours, stirring occasionally
- Adjust salt, chili powder and crushed red pepper according to your taste.
- 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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