Bread Bowl Chili Recipes

MINI BREAD BOWL CHILI

Steps:

• Preheat oven to 350 degrees F.
• Cut a hole in the top of the dinner rolls; hollow out to form bowls (leaving the outer edge and bottom intact.) Transfer to a baking sheet.
• Scoop chili into the bread bowls. Sprinkle with cheese.
• Place in the oven until warmed through and the cheese has melted, 10-15 minutes
• Serve right away with your choice of toppings.

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.

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!

BUFFALO CHILI IN A JALAPENO BREAD BOWL

Steps:

• In a large skillet, brown the chiles, bell pepper, garlic and onion in 2 tablespoons of the olive oil until soft. Set aside. In a large Dutch oven, brown the buffalo in the remaining olive oil. Drain any excess fat and add the bell pepper, garlic and onion mixture along with the salt, pepper, oregano, cumin and 2 cups of water. Add the tomatoes and their juice, squishing each tomato with your hand before it goes into the pot. Add the chile puree or whatever chile mixture you are using, stir and bring to a boil. Reduce heat and cook, partially covered, at a simmer for about 1 1/2 to 2 hours or until the buffalo is tender and the tomatoes have broken down and the whole thing has turned a beautiful dark brick red. If a thicker chili is desired, add the masa harina and water mixture, stirring to thicken. Return to heat and cook about 10 minutes more. If you prefer beans with your chili, add the precooked bean of choice.
• For the bread bowl: Dissolve yeast in 1/4 cup warm water with sugar and 1/2 cup of flour. Let stand for 10 minutes to proof. Combine with remaining water and salt in mixing bowl. Blend well. Add flour a half cup at a time until a loose paste is formed. Add remaining flour and mix on low speed until dough pulls away from side of bowl. The dough should be smooth and elastic at end of kneading process. Let rise, punch down and let rise again. To make bowls, cut off a piece of dough and shape into ball with floured hands, and roll out on floured board to a 1/2 to 1 inch larger diameter than the soup bowl you will be using as a form. Press the chopped jalapeno pepper pieces into the dough avoiding what will be the bottom of the dough bowl (as they make holes in the dough while baking and they leak). Spray the bowl (of course it must be ovenproof) with non-stick spray and place an oiled or parchment covered sheet pan, lightly form the dough over the upside-down bowl, leaving the excess flat on the sheet pan to form a little lip on the dough bowl. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Pour chili into bread bowl.