Description
A hearty, spicy chili served in a hollowed-out bread bowl, making the bowl itself an edible part of the meal.
Ingredients
Scale
For the Crust:
- 4 large round bread loaves (like sourdough or boule)
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Slice off the top of each bread loaf and hollow out the center, leaving a 1-inch thick shell. Set aside the removed bread for dipping.
- In a large pot over medium heat, cook ground beef until browned. Add onion, garlic, and bell pepper, and sauté until softened.
- Stir in kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 20-25 minutes until thickened.
- Place the hollowed bread bowls on a baking sheet and warm in the oven for 5-7 minutes.
- Fill each warm bread bowl with chili. Top with shredded cheese, a dollop of sour cream, and fresh cilantro. Serve immediately.
Notes
You can customize the seasonings to taste.