Makes:
Makes 4 servings
Total Time:
2 hr 30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chilis
what you need
- 1 large round bread loaf, choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sourdoughbread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly.
- For the chili:
- 1 medium jalapeno pepper, sliced
- 12 oz lean ground beef
- 2 teaspoons olive oil
- 2 medium yellow onions, chopped (about 2 cups)
- 1 medium green bell pepper, chopped (about 1 cup)
- 1 Tablespoon chili powder
- 1 can (14 1/2 ounces) whole tomatoes
- 1/4 cup no-salt-added tomato paste
- 1 can (8 1/2 ounces) red kidney beans, drained and rinsed
- 1 can (7 ounces) whole kernel corn, drained
make it
Making the bread bowl:
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.
Making the chili:
To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
In a large skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
In 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.
Notes
Kitchen Tips:
Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest.
