- 4
Ingredients
- For the Chili:
- For the bread Bowl
- 1 Large round bread loaf (Choose breads that are heavy) recommended type: Pumpernickel, corn rye or Sourdough
- 1 Medium jalapeno pepper diced
- 12 oz Lean ground sirloin
- 2 tsp. olive oil
- 2 medium yellow onions chopped ( about 2 cups )
- 1 medium bell pepper, chopped ( about 1 cup )
- 1 tsp. chili powder
- 1 can ( 14 ½ oz ) whole tomatoes
- ¼ cup no-salt added tomato paste
- 1 can ( 8 ½ oz ) red kidney beans, drained and rinsed t
- 1 can ( 7oz ) whole kernel corn, drained
- For extra spice add 1/4 tsp. of cayenne pepper to the chili when simmering.
Preparation
Step 1
Making the Bread Bowl:
Using a serrated knife, slice off about 1-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 nonstick 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 chilli 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.
Tip:
Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest.
Bread Tips: Choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sour-dough bread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly.
Serving Idea: Serve this chili as a winter warmer lunch. Make the chili the night befroe. Reheat just before you are ready to serve. Along with a dollop of sour cream, garnish the chili with shredded cheddar cheese and chopped cilantro.