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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serving the bread after the chili is served is a great way to add a delicious side dish. Ingredients:
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 |
Directions:
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.
3. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
4. Drain beef.
5. In the same skillet, heat oil over medium heat.
6. Add onions;cook, stirring, for 5 minutes.
7. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
8. Add beef, tomatoes with liquid and tomato paste; bring to a boil.
9. Reduce heat to low; simmer for 25 minutes, Add beans and corn; cook 5 minutes longer.
10. Ladle chili into bread bowl and serve immediately.
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