Bread Bowl Chili
Turn an ordinary dinner into a cozy, flavor-packed experience with this hearty Bread Bowl Chili recipe! Perfect for chilly evenings, this dish combines a rich, savory chili loaded with ground beef, tender vegetables, and bold spices, all simmered to perfection. What sets this recipe apart is the ingenious serving method: piping-hot chili is ladled into hollowed-out bread bowls, creating an edible vessel that soaks up every last bit of flavor. Topped with melty cheddar cheese, tangy sour cream, and fresh green onions, this meal is as visually stunning as it is delicious. Whether you're hosting a casual gathering or need a satisfying weeknight meal, this comforting bread bowl chili will impress your taste buds and fill your home with irresistible aromas.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes
- 1 bay leaf
- 1 cup beef broth
- 4 loaves round bread loaves (about 6 inches in diameter)
- 1 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 0.25 cup chopped green onions (for garnish)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add the diced onion, minced garlic, and bell pepper to the pot. Cook until the vegetables are soft, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, salt, black pepper, crushed red pepper flakes, and bay leaf. Mix well to combine.
Pour in the beef broth and bring the chili to a simmer. Lower the heat to medium-low and let it cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
While the chili simmers, prepare the bread bowls. Cut off the top of each bread loaf and scoop out the interior, leaving about a 1-inch thick shell. Set aside the tops and the removed bread pieces (these can be used for dipping).
Once the chili has thickened and the flavors have melded, remove the bay leaf and discard.
Ladle the chili into the prepared bread bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.
Serve immediately with the bread tops and extra bread pieces on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
