BREAD BOWL CHILI
I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
CHILI IN BREAD BOWLS
Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers. -:Nancy Clancy Standish, Maine
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 9 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 420 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 947mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 9g fiber), Protein 29g protein.
ITALIAN BREAD BOWLS
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g
BREAD BOWL CHILI
Make and share this Bread Bowl Chili recipe from Food.com.
Provided by Jennifer Harrison
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 624.5, Fat 15.7, SaturatedFat 4.8, Cholesterol 55.7, Sodium 948.8, Carbohydrate 89.6, Fiber 12, Sugar 13.7, Protein 34.1
BUFFALO CHILI IN A JALAPENO BREAD BOWL
Provided by Food Network
Number Of Ingredients 19
Steps:
- In a large skillet, brown the chiles, bell pepper, garlic and onion in 2 tablespoons of the olive oil until soft. Set aside. In a large Dutch oven, brown the buffalo in the remaining olive oil. Drain any excess fat and add the bell pepper, garlic and onion mixture along with the salt, pepper, oregano, cumin and 2 cups of water. Add the tomatoes and their juice, squishing each tomato with your hand before it goes into the pot. Add the chile puree or whatever chile mixture you are using, stir and bring to a boil. Reduce heat and cook, partially covered, at a simmer for about 1 1/2 to 2 hours or until the buffalo is tender and the tomatoes have broken down and the whole thing has turned a beautiful dark brick red. If a thicker chili is desired, add the masa harina and water mixture, stirring to thicken. Return to heat and cook about 10 minutes more. If you prefer beans with your chili, add the precooked bean of choice.
- For the bread bowl: Dissolve yeast in 1/4 cup warm water with sugar and 1/2 cup of flour. Let stand for 10 minutes to proof. Combine with remaining water and salt in mixing bowl. Blend well. Add flour a half cup at a time until a loose paste is formed. Add remaining flour and mix on low speed until dough pulls away from side of bowl. The dough should be smooth and elastic at end of kneading process. Let rise, punch down and let rise again. To make bowls, cut off a piece of dough and shape into ball with floured hands, and roll out on floured board to a 1/2 to 1 inch larger diameter than the soup bowl you will be using as a form. Press the chopped jalapeno pepper pieces into the dough avoiding what will be the bottom of the dough bowl (as they make holes in the dough while baking and they leak). Spray the bowl (of course it must be ovenproof) with non-stick spray and place an oiled or parchment covered sheet pan, lightly form the dough over the upside-down bowl, leaving the excess flat on the sheet pan to form a little lip on the dough bowl. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Pour chili into bread bowl.
BREAD BOWL CHILI BUNS
I have made this many times for a Super Bowl get together. I serve the chili mixture in a medium crockpot to keep warm, serve the onions, sour cream, green peppers and cheese and whatever else you want to serve, on the side in large bowls, hollow out the buns, cover with plastic wrap and place the buns on a plate, and let everyone make their own "chili bowl"! The ingredients listed are just the basics to the chili recipe, of coarse you can add in other ingredients as desired. The amounts stated are good for up to 8 sandwiches, you double the recipe to serve more. The chili is best made a day ahead and refrigerated, just warm over the stove before serving.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 554, Fat 15.2, SaturatedFat 5.1, Cholesterol 73.9, Sodium 913.3, Carbohydrate 65.9, Fiber 12, Sugar 6.5, Protein 39.1
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