
Chili Bread Bowl
Total Time
Prep/Total Time: 30 min.
Yield
12 servings
Take game-day food to the next level by making this easy, fun chili bread bowl recipe for your next party.
Ingredients
- 1 tablespoon canola oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 12 hard rolls, split
- Shredded cheddar cheese, sliced green onions and sour cream, optional
Directions
- Heat oil in a Dutch oven over medium heat. Add ground beef and pork, onion and jalapeno; cook until meat is no longer pink and onions are tender, 6-7 minutes; drain and return to pan. Stir in beans, tomatoes, broth, tomato sauce, chili powder, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
- Cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and toast under broiler on low, 6 to 8-in. from heat until golden brown, 1-3 minutes. Ladle chili into bread bowls. Top with cubed bread, shredded cheddar cheese, sliced green onions and sour cream, if desired.
Nutrition Facts
3/4 cup: 292 calories, 8g fat (2g saturated fat), 22mg cholesterol, 778mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 16g protein.
I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. —Tonya Burkhard, Davis, Illinois
Recipe Creator
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