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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This Bread bowl chili is great for a quick lunch or a dinner. Also for the super bowl party or the world series party. Just great anytime. Adapted from the Creative Cook's Kitchen 1999 published by International Masters Pub. Read more . Along with the photo. Ingredients:
ingredients |
fro the bread bowl |
1 large round bread loaf (choose breads that are heavy) recommended type: pumpernickel, corn rye or sourdough. |
for the chili |
1 medium jalapeno pepper diced |
12oz lean ground sirloin |
2 tsp. olive oil |
2 medium yellow onions chopped ( about 2 cups ) |
1 medium bell pepper, chopped ( about 1 cup ) |
1 tsp. chili powder |
1 can ( 14 1/2 oz ) whole tomatoes |
1/4 cup no-salt added tomato paste |
1 can ( 8 1/2 oz ) red kidney beans, drained and rinsed |
1 can ( 7oz ) whole kernel corn, drained |
for extra spice add 1/4 tsp. of cayenne pepper to the chili when simmering. |
Directions:
1. Making the Bread Bowl:
2. 1)Using a serrated knife, slice off about 1-inch from the top of the bread.
3. 2)Carve out a “bowl” from within the bread, leaving about 1 inch inside.
4. Making the Chili:
5. 1)To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into
6. fine pieces. Avoid touching seeds with your hands.
7. 2)In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
8. 3)In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chilli powder; cook, stirring, for 5 minutes.
9. 4)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.
10. 5)Ladle chili into bread bowl and serve immediately.
11. Kitchen Tip:
12. Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest.
13. Note:
14. Bread Tips: Choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sour-dough bread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly.
15. Serving Idea: Serve this chili as a winter warmer lunch. Make the chili the night befroe. Reheat just before you are ready to serve. Along with a dollop of sour cream, garnish the chili with shredded cheddar cheese and chopped cilantro.
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