Bread Bowl Chili Recipes

CHILI IN BREAD BOWLS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender., Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.

BREAD BOWL CHILI

Steps:

• 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., 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,, shredded cheddar cheese, sliced green onions and sour cream if desired.

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

BREAD BOWL CHILI

Steps:

• 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.
• In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
• Drain beef.
• In the 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.
• 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.

BREAD BOWL CHILI BUNS

Steps:

• In a large pot, sauté the beef with onions, garlic, chili flakes, salt and pepper for about 10-15 minutes, or until the beef is browned; drain any fat.
• Add in the crushed tomatoes, kidney beans, onion soup mix and chili powder; mix well to combine and bring to a boil, stirring frequently.
• Reduce the heat, cover and simmer for 1 hour or up to 3 hours.
• Meanwhile from the top of the bun (do not cut in half) hollow out leaving about 1/2-inch bread all around, creating bowls (reserve excess bread for dunking in the sauce).
• Spoon the chili into the buns, allowing them to overflow slightly.
• Top sour cream, onions, peppers and cheese, or as desired.
• Delicious!

BREAD BOWL CHILI

Steps:

• 1. MAKING THE BOWL: 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.
• 3. MAKING THE CHILI: To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
• 4. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
• 5. 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.
• 6. 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.
• 7. Ladle chili into bread bowl and serve immediately.