Email to Cat      

Game Day Chili Bread Bowls

Source of Recipe

"The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Chili is one of the best dishes to make for feeding a large crowd, especially for game days and tailgates. Serve this in mini bread bowls and your guests will be thrilled, even if their team doesn't win."

List of Ingredients

â—¦ 2 small onions, diced
â—¦ 4 cloves garlic, minced
â—¦ 1 green bell pepper, diced
â—¦ 2 pounds ground beef
â—¦ â…“ cup chili powder
â—¦ 1 tablespoon ground cumin
â—¦ 1 tablespoon smoked paprika
â—¦ 1 ½ tablespoons salt
â—¦ 2 jalapeños, stems removed, seeded and minced
â—¦ 1 (28-ounce) can diced tomatoes
â—¦ 1 (15-ounce) can tomato sauce
â—¦ 1 (15-ounce) can red kidney beans, drained and rinsed
â—¦ 1 (15-ounce) can pinto beans, drained and rinsed
â—¦ 1 (15-ounce) can black beans, drained and rinsed
â—¦ 1 (16-ounce) can tomato paste
â—¦ 10 to 12 small bread rolls

â—¦ Toppings Bar:
Grated cheddar cheese, sour cream, diced chives or green onions, tortilla chips, diced red onion, jalapeño slices


Recipe

In a large pot, sauté onion, garlic, and bell pepper over medium heat until softened, about 5 minutes. Stir in beef, crumbling with a wooden spoon and cooking until no pink remains.

Add chili powder, cumin, paprika, salt, and jalapeños. Simmer for 5 minutes, stirring frequently. Stir in diced tomatoes, tomato sauce, beans, and tomato paste. Bring chili to boil over medium heat. Reduce heat to low and simmer for 2 to 2 ½ hours, stirring occasionally.

Cut the top off each bread roll and hollow out the inside, leaving at least ½ inch of bread at the bottom. You can also press the cut-out top into the bottom of the bread bowl to keep it from soaking through. Fill the bread bowls with chili and serve with toppings.

Makes 10 to 12