I found this recipe a while back at $5 Dinners and of course had to put my own spin on it based on our favorite ingredients! :) Also, in the original recipe, she uses a bread machine to make bread, but I don’t have one so I had to alter the bread recipe for that. Here is a link to the original recipe! And here is our version! :)
Breadbowl – Chili style
- 1 cup lukewarm water
- 1 Tbsp Olive oil
- 1 tsp salt
- 3 cups flour (I always use self-rising)
- 2 1/4 tsp yeast (I use the yeast from the jar. If you use packets, use 1 packet)
- 1 tsp sugar
- 1 Tbsp chili powder (you can leave out if you’re making this for another soup)
- 1/3 cup corn meal
- Dissolve the yeast in water. Let set until creamy (10 minutes).
- Add the olive oil, salt, 1/2 cup flour, sugar, and chili powder and mix. You can use a mixer set to medium to help you mix if you like. Add the rest of the flour 1/2 cup at a time. After the dough starts to pull together, knead on a floured surface about 6 minutes.
- Pour a little olive oil in a bowl (you can use the bowl you were mixing in) and coat the bowl with oil. Place the dough in the bowl and turn so that it is covered in oil. Cover the bowl with a warm moist towel and set in a warm place to rise for about 40 minutes. ((I often put the bowl in top of my stove – not on one of the eyes – and let it rise under the lamp above my stove. You can also turn on the oven to let it start to preheat if you like because that will provide extra warmth for the dough))
- Cover a cookie sheet with aluminum foil and sprinkle with the corn meal. Divide the dough into 4-6 equal parts (depending on how big you want your bowls) and roll into a ball. Place the balls of dough on the cookie sheet and let them rise for about 30 minutes ((once again, I do this on top of the stove under the lamp. If you haven’t preheated your oven to 350* yet, now is a good time to do that)).
- START CHILI…..THEN COME BACK TO THE BREAD.
- After you’ve started the chili, bake the bread bowls at 350* for 15-20 minutes. You know they’re ready when you tap on one and it sounds somewhat hollow.
- Let the bread cool for about 10 minutes, then cut out the top with a knife (or cookie cutter) and fill with chili! Enjoy!! :)
- 1.5 lb lean ground chuck
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 15 oz can petite diced tomatoes
- 1 10 oz can Mild Rotel tomatoes with green chilies
- 1 green bell pepper (Tip: you can buy these and freeze them whole. When you’re ready to use one in a soup or stew, let it set out for about 5 minutes to thaw slightly, then it slices so easily! Plus, it’s not nearly as messy as slicing a fresh bell pepper! :))
- 1 can pinto beans
- 1-2 Tbsp chili powder (more or less to taste)
- Toppings: Shredded cheese (4-cheese blend), sour cream
- While your bread bowls are rising on the cookie sheet, brown the meat, onion, and garlic in a large saucepan. Drain and return to the pan. (I didn’t have to because the leanest meat was on sale when I bought groceries…which meant, there was nothing to drain! Yay!)
- Add the tomatoes, Rotel, Pinto beans, green bell pepper, and chili powder. Let simmer for 20-30 minutes (which is about how long it takes for the bread to bake and cool). Season with salt and pepper to taste.
Easy enough right? :) Enjoy!