Chili In A Bread Bowl Food

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CHILI IN BREAD BOWLS



Chili in Bread Bowls image

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

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
1 tablespoon canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

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.

BREAD BOWL CHILI



Bread Bowl Chili image

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

1 loaf round bread (large)
1 medium jalapeno pepper, diced
12 ounces lean ground beef
2 teaspoons olive oil
2 medium yellow onions, chipped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 tablespoon chili powder
1 (14 1/2 ounce) can whole tomatoes
1/4 cup no-added-salt tomato paste
1 (8 1/2 ounce) can red kidney beans, drained and rinsed
1 (7 ounce) can whole kernel corn, drained

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

EASY CLASSIC CHILI RECIPE (PERFECT FOR FALL!)



EASY Classic Chili Recipe (Perfect for FALL!) image

Recipes | List Made by Bobby Boyd Living

Provided by Bobby Boyd

Categories     Dessert

Number Of Ingredients 1

20-21

Steps:

  • Please click here to check recipe Instructions.

Nutrition Facts :

BUFFALO CHILI IN A JALAPENO BREAD BOWL



Buffalo Chili in a Jalapeno Bread Bowl image

Provided by Food Network

Number Of Ingredients 19

8 dried ancho chiles
1 large green bell pepper, seeded and chopped
3 large cloves garlic, chopped
1 cup yellow onions, chopped
1/4 cup olive oil
5 pounds Buffalo (American bison) top round, trimmed and cut into 1- to 3-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/4 teaspoons Mexican oregano
1 tablespoon ground cumin, toasted in dry pan
2 cups of water
2 14 1/2 ounce cans whole tomatoes
Optional: 2 tablespoons masa harina dissolved in 1/2 cup water for thickening chipotle or cayenne pepper for extra kick.
1 teaspoon dry yeast
1 cup warm water
1/4 teaspoon salt
3 cups organic all-purpose flour
1/2 teaspoon sugar
Fresh jalapeno pepper, seeded, deveined and chopped

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



Bread Bowl Chili Buns image

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

2 lbs lean ground beef
1 onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 teaspoons seasoning salt or 2 teaspoons use white salt
black pepper
1 -2 teaspoon dried chili pepper flakes (or to taste) (optional)
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans red kidney beans (undrained)
1 (1 ounce) envelope dry onion soup mix (I use Lipton's dry soup mix)
3 -4 tablespoons chili powder
8 kaiser rolls
sour cream
chopped onion
chopped green pepper
shredded cheddar cheese

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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