Chili Bread Bowl

Total Time Prep/Total Time: 30 min.
Yield 12 servings
Test Kitchen Approved
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

  1. 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.
  2. 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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