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Bread Bowl Chili Recipe

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This recipe for Bread Bowl Chili is from Fisher's & Phillips' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE BREAD BOWL:
1 large round bread loaf

FOR THE CHILI:
1 medium jalapeno pepper, diced
12 oz. lean ground beef
2 tsp. olive oil
2 medium yellow onions chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 tsp. chili powder
1 can (14 ½ oz.) whole tomatoes
¼ c. no-salt-added tomato paste
1 can (8 ½ oz.) red kidney beans, drained and rinsed.
1 can (7 oz.) whole kernel corn, drained.
Directions:
Directions:
MAKING THE BREAD BOWL:
1. Using a serrated knife, slice off about an inch from the top of the bread.
2. Carve out a “bowl” from within the bread, leaving about 1 inch inside.

MAKING THE CHILI:
1. To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
2. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
3. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring, for 5 minutes.
4. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
5. Ladle chili into bread bowl and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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