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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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great chili to eat on a cold jersey winter night.. and the best part you can eat your plate :) Ingredients:
1 large round loaf italian bread |
1 medium jalapeno pepper |
12 ounces ground beef |
2 teaspoons olive oil |
2 medium onions |
1 medium green pepper |
1 tablespoon chili powder |
1 (14 1/2 ounce) can whole tomatoes |
1/4 cup tomato paste |
1 (8 1/2 ounce) red kidney beans |
1 (8 ounce) can whole kernel corn |
Directions:
1. making the bread bowl:.
2. using a serated knife slice off about an inch from the top of the bread.
3. carve out the bowl from within the bread, leaving about 1 inch inside.
4. making the chili.
5. to chop jalapeno pepper, using a knife and fork to hold in place. chop pepper into fine pieces, avoid touching seeds with hands.
6. in large skillet cook beef until browned, over meduim heat, drain beef.
7. place beef in a collinder to drain.
8. in same skillet heat oil over medium heat, add onions, cook till translucent,.
9. add bell pepper, jalapeno, and chili powder, stirring for 5 minutes.
10. add beef, tomatoes with the liquid and tomato paste as bring to boil, reduce heat to low and simmer for 25 minutes.
11. add beans and corn, cook 5 mins longer.
12. ladel chili into bread bowls and serve asap.
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