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
◦ 2 small onions, diced
◦ 4 cloves garlic, minced
◦ 1 green bell pepper, diced
◦ 2 pounds ground beef
◦ ⅓ cup chili powder
◦ 1 tablespoon ground cumin
◦ 1 tablespoon smoked paprika
◦ 1 � tablespoons salt
◦ 2 jalape�os, stems removed, seeded and minced
◦ 1 (28-ounce) can diced tomatoes
◦ 1 (15-ounce) can tomato sauce
◦ 1 (15-ounce) can red kidney beans, drained and rinsed
◦ 1 (15-ounce) can pinto beans, drained and rinsed
◦ 1 (15-ounce) can black beans, drained and rinsed
◦ 1 (16-ounce) can tomato paste
◦ 10 to 12 small bread rolls
◦ Toppings Bar:
Grated cheddar cheese, sour cream, diced chives or green onions, tortilla chips, diced red onion, jalape�o slices
Recipe
In a large pot, saut� 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 jalape�os. 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 � hours, stirring occasionally.
Cut the top off each bread roll and hollow out the inside, leaving at least � 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
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