Hearty Chili Bread Bowl
Warm up your gatherings with this Hearty Chili Bread Bowl, a deliciously satisfying dish that combines a rustic bread bowl filled with robust chili made from lean ground beef, colorful vegetables, and zesty spices. Perfect for sharing, this recipe transforms classic chili into an exciting and interactive dining experience. Just scoop out the chili from the bread bowl and enjoy each bite immersed in rich flavors - a hit at any dinner table or game day party!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
round bread loaf
1 (large, with top sliced off and interior scooped out)
jalapeno pepper
1 medium (diced)
lean ground beef
12 ounces (browned)
olive oil
2 teaspoons
yellow onions
2 medium (chopped (about 2 cups))
green bell pepper
1 medium (chopped (about 1 cup))
chili powder
1 tablespoon
whole tomatoes
1 (14 1/2 ounce) can (with liquid)
no-added-salt tomato paste
1/4 cup
red kidney beans
1 (8 1/2 ounce) can (drained and rinsed)
whole kernel corn
1 (7 ounce) can (drained)
Instructions
1
Preheat your oven to 350°F (175°C) if you wish to toast the bread bowl.
2
Using a serrated knife, carefully slice off the top of the round bread, creating a lid. Set aside.
3
Scoop out the inside of the bread, leaving about an inch of bread on the sides and bottom to form a sturdy bowl.
4
Place the hollowed bread bowl on a baking sheet and toast in the oven for about 10 minutes, if desired, to give it a crusty texture.
5
In a large nonstick skillet, heat olive oil over medium heat.
6
Add chopped onions and sauté for about 5 minutes until they become translucent.
7
Incorporate the chopped green bell pepper, diced jalapeno, and chili powder; cook while stirring for an additional 5 minutes until the vegetables soften.
8
Add the ground beef to the skillet and cook, stirring occasionally, until it's browned, approximately 5 minutes. Drain any excess fat.
9
Stir in the can of whole tomatoes (with liquid), and the tomato paste. Bring to a gentle boil.
10
Reduce the heat to low, cover, and let the chili simmer for about 25 minutes, allowing the flavors to meld together.
11
Add the drained kidney beans and corn, stirring to combine. Cook for an extra 5 minutes until heated through.
12
Remove the bread bowl from the oven, if toasted. Ladle the hot chili into the bread bowl, replace the top if desired, and serve immediately for a delightful presentation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Hearty Chili Bread Bowl?
It is a satisfying dish that combines a rustic bread bowl with robust chili made from lean ground beef, colorful vegetables, and zesty spices.
How do I prepare the bread bowl?
Use a serrated knife to slice off the top of a round bread loaf to create a lid, then scoop out the interior, leaving about an inch of bread on the sides and bottom.
What temperature should the oven be for toasting the bread?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I toast the bread bowl?
The bread bowl should be toasted on a baking sheet for about 10 minutes to give it a crusty texture.
What type of oil is used for sautéing?
The recipe calls for 2 teaspoons of olive oil.
How long should the onions be sautéed?
Sauté the chopped yellow onions for about 5 minutes until they become translucent.
What vegetables are added to the onions?
Chopped green bell pepper and diced jalapeno are added to the onions.
When do I add the chili powder?
The chili powder is incorporated along with the bell pepper and jalapeno.
What type of ground beef is recommended?
The recipe specifies using 12 ounces of lean ground beef.
How long does it take to brown the ground beef?
The beef should be cooked while stirring occasionally for approximately 5 minutes until browned.
Should I drain the fat from the beef?
Yes, you should drain any excess fat after browning the ground beef.
What kind of tomatoes are used in the chili?
The recipe uses one 14.5-ounce can of whole tomatoes with their liquid.
Is tomato paste included in the recipe?
Yes, 1/4 cup of no-added-salt tomato paste is stirred into the mixture.
How long should the chili simmer?
After bringing it to a gentle boil, reduce the heat, cover, and let it simmer for about 25 minutes.
What beans are used in this chili?
One 8.5-ounce can of red kidney beans, drained and rinsed, is used.
Is corn added to the recipe?
Yes, one 7-ounce can of drained whole kernel corn is added near the end.
How long should the beans and corn cook?
Cook them for an additional 5 minutes until they are heated through.
How should the chili be served?
Ladle the hot chili into the bread bowl, replace the bread lid if desired, and serve immediately.
How many onions are needed for this recipe?
The recipe requires 2 medium yellow onions, which is about 2 cups chopped.
How many jalapenos are used?
One medium diced jalapeno pepper is used for flavor.
What type of bread is best?
A large round bread loaf is best for creating the bowl.
How much chili powder should I use?
Use 1 tablespoon of chili powder.
What size can of corn is required?
The recipe calls for a 7-ounce can of whole kernel corn.
Can I use regular tomato paste?
The recipe suggests no-added-salt tomato paste, but regular can be used as a substitute.
Is this recipe good for groups?
Yes, it is perfect for sharing at dinner tables or game day parties.
Do I need a specific pan for the chili?
A large nonstick skillet is recommended for cooking the chili components.
What is the first step of the instructions?
The first step is to preheat your oven to 350 degrees Fahrenheit if you wish to toast the bread bowl.
How do I know the vegetables are ready?
The onions should be translucent and the peppers should be softened.
Does the recipe include fiber?
While specific values are not listed, the kidney beans, corn, and vegetables provide fiber.
Is the bread bowl mandatory?
The recipe is designed around the bread bowl presentation, but the chili can also be served in regular bowls.