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Bread Bowl Chili Recipe

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This recipe for Bread Bowl Chili, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Jane Ellen Keroson
Added: Tuesday, March 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large - round bread loaf
1 medium - jalapeño pepper, diced
12 oz. - lean ground beef
2 tsp. - olive oil
2 medium - yellow onions, chopped (about 2 c.)
1 medium - green bell pepper, chopped (about 1 c.)
1 T. - chili powder
1 (14.5 oz.) can - whole tomatoes
¼ cup - no-salt-added tomato paste
1 (8.5 oz.) can - red kidney beans, drained & rinsed
1 (7 oz.) can - whole kernel corn, drained

Directions:
Directions:
BREAD BOWL: Using a serrated knife, slice off about an inch from the top of the bread. Carve out a "bowl" from within the bread, leaving about 1 inch inside.

CHILI: To chop jalapeño pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands. In a large non-stick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeño pepper and chili powder; cook stirring for 5 minutes. 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. Ladle chili into bread bowl and serve immediately. Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest.

Personal Notes:
Personal Notes:
Another popular dish to serve in a bread bowl is Creamy Spinach Dip. The inside of the bread is cubed and served alongside the dip.

 

 

 

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