Chili In A Bread Bowl Recipes

CHILI IN BREAD BOWLS

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.

BREAD BOWL CHILI

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.

BEEF CHILI IN A BREAD BOWL

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the onion and garlic, and cook for 2 minutes.
• Add the ground beef and give it a good stir. Cook until the meat starts to brown.
• Add all of the spices and cook for 2-3 minutes.
• Pour the beef stock and cook for 15 minutes.
• Add the canned tomatoes and sweet corn. Give it a good stir and cook for 2 more minutes.
• Slice off the top of the bread roll and remove its crumb.
• Heat a skillet over medium heat and toast the bread rolls for 1 minute.
• Fill the empty bread rolls using the ground beef mixture. You can further top them with yogurt, spring onion, and cheddar.

BREAD BOWL CHILI

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.

CHILI IN A BREAD BOWL

Steps:

• In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch heart shaped or round baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny. Spread into prepared pan, builing up edges slightly. Bake at 425℉ (220℃) for 25 to 30 minutes or until the center is firm and puffed and edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately.

ANITA'S SLOW COOKED CHILI IN CHEDDAR BOWLS

Steps:

• Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
• To make the chili:*
• Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes.
• For the bread bowls: Divide dough into 4 equal portions and roll each portion into a ball. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes. Remove from oven and when cool enough to handle, cut a small portion from the top of each ball (reserve cut-out piece for another use). Press into the center, making a bowl for the chili. Spoon in chili into the bread bowls and top with desired toppings.

BREAD BOWL CHILI BUNS

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!