This chili can also be served without the bread bowl. Serve it over rice or noodles to make a complete meal. Choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sourdough are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly. For extra spice add 1/4 teaspoon cayenne pepper when simmering. Serves 4
1 large round bread loaf
1 medium jalapeño pepper, diced
12 oz lean ground beef
2 teaspoons olive oil
2 medium yellow onions, chopped
1 medium green bell pepper, chopped
1 tablespoon chili powder
1 can 14 1/2 oz whole tomatoes
1/4 cup tomato paste
1 can 8 1/2 oz red kidney beans, drained and rinsed
1 can 7oz whole kernel corn, drained
Using a serrated knife slice off about an inch from the top of the bread. Carve out the insides of the bread to create a bowl leaving 1” on the inside. Chop jalapeño into fine pieces using a knife and fork. Try to avoid touching the seeds with your hands. If you do try not to touch your eyes.
In a large skillet brown the beef, about 5 minutes then drain, remove and set aside. In the same skillet heat the oil over medium heat then cook the onions for 5 minutes. Add the bell peppers, jalapeño peppers and chili powder, cook an additional 5 minutes. Add the beef back in along with the tomatoes with liquid and the tomato paste, bring to boil then reduce heat to low and simmer for 25 minutes. Add the beans and cook 5 minutes longer. Ladle chili into bread bowl and serve. Once you serve, slice the bread bowl into wedges, the chili gives the bread an added flavor. Yum Yum!
PS: Another popular dish to serve in a bread bowl is a creamy spinach dip. Keep the top and insides to cube a serve along side the dip.
1 cup frozen, chopped spinach, thawed and drained
1 cup sour cream
1/2 cup cottage cheese
1 tablespoon dried onion flakes
1 teaspoon lemon juice
Salt and pepper, to taste
Combine all ingredients in a bowl and chill for two hours. Return to room temperature before transferring to bread bowl. Yum Yum!