Chili in a Bread Bowl

I have a confession. I’m probably not going to watch the Super Bowl. Sure, I had fantasies of having friends over for a big American Super Bowl party with lots of delicious food. But the game starts at 11:30pm. On a Sunday. When I have to work the next day. Also, I don’t care about either team – and usually that’s no problem – because of the commercials. But I won’t even get to see the commercials! And also, I like sleep, so I’ll probably do my usual and be in bed by 10:00pm.

But, my friend Rachel asked for a chili recipe and I thought, “oooo, sounds good.” So I decided I can still eat yummy Super Bowl foods without watching the game. And chili is so lovely this time of year when it’s cold and dreary outside. Also, I’ve never made chili before and it felt like it’s one of those things I should try out. I couldn’t find any Fritos, although I didn’t look too hard, so it might not be the most authentic American chili. Or as my friend Charlotte said, “chili without Fritos is just kind of pointless.” But, maybe Fritos are pointless. Do you ever eat them with anything besides chili? I don’t. I’m starting to get off topic. Let’s get back to chili. 

I decided to  forget the Fritos, and step my chili up to the next level by putting it in a bread bowl. Obviously, bread bowls are awesome. Unless you’re gluten in tolerant, and then I guess maybe not awesome. But I love bread bowls. It feels so decadent to have so much bread. It also reminds me of Panera, which I know isn’t fancy, but I still kind of love it. Chili is also great in a bread bowl because if you rip the bread too much the chili doesn’t flow all that fast, and so won’t get everywhere. To me, this was a perfect stick-to-your-ribs, cold-winter-night, eating-in-front-of-the-television-underneath-a-blanket sort of food. And there’s totally a market for that kind of meal right?

I also made tiny bread bowls and gigantic bread bowls, which was fun and sort of hilarious. It looks like mama and baby bread bowls. But, if you were ever having a party you could also make small individual bread bowls and use that as a way to serve chili or soup. Also the bread bowl is really easy to make, but somehow feels really fancy. Cut off the top, about 2 inches down. Set the top aside. Scoop out the middle of the bread leaving an edge about 3/4″ thick. You can scoop it out with a spoon, your hands, or get things started with a knife and then some combination of those utensils. Just don’t make the edges of the bread too thin. Eat the bread insides or let them get dried out and turn them into homemade bread crumbs.

And while we’re talking recipes and methods, I want to say, don’t take the recipe too seriously. Taste as you go and adjust as you like. The way I’ve made it, there’s a little bit of a lip-tingling heat, but it’s not too spicy. I’ve also added a bit of barbecue sauce to counteract the spice and add just a tang of sweetness. You want more sweetness, and more barbecue sauce. More spice? Add more chilies or chili powder. You can also add beer, salt, different beans, combinations of beans. The world is your oyster, do what you like.

Final thought: if you are watching the Super Bowl this weekend, I want to know about the commercials. I can find out the score from Google, but I can’t gossip about the best commercials without you. So, please be a dear, and come back to the blog and post below your favorite commercials. Link to a YouTube video if you like. I wanna know what was hilarious, or awkward, or smart. I also want to know how often Budweiser brought out the Clydesdales, because you can always count on that commercial. I’ll be sure to give a shout out to everyone who shares a commercial with me. Thanks!

This recipe was inspired by the Pioneer Woman Cooks’ Frito Chili Pie.

Messy level: So easy and clean! Everything is in one pot and you basically just heat it and let it simmer. And you can let it simmer for however long you want. Couldn’t be more hassle free.

Chili in a Bread Bowl

 

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Ingredients

• 2 pounds ground beef
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• ¼ cup barbecue sauce
• 2 14-15oz can of diced tomatoes
• 2 green chilies, minced
• 2 14oz cans kidney beans, rinsed and drained
• grated cheddar cheese, optional for toppings
• 1 red onion, minced, optional for toppings
• a roll of bread for each person you're serving

Instructions

1. In a large pot, over medium high heat, saute the onion and garlic. Cook for about 5 minutes or until the onion starts to get soft and translucent.
2. Add the ground beef to the pot and cook until browned.
3. Add the diced oregano, cumin, chili powder, Worcestershire sauce, barbecue sauce, diced tomatoes, and green chilies. Mix well, then cover and lower the heat. Let it all simmer for 30 minutes.
4. Now add the beans. Stir to combine. Let it simmer again for at least 30 minutes - or until you're happy with it and are ready to eat.
5. While the chili is simmering, prepare your bread bowl. Cut horizontally across the bread roll, about 2 inches down. This is your lid.
6. Then using a spoon, a knife, or your fingers, carve out the middle of the bread. Be sure to leave an edge of about ¾ inch so that you don't have any seepage.
7. When the chili is done, spoon it into the bread bowl. Top with cheddar cheese and raw onion, if using.
8. Serve and watch everyone be satisfied and happy.

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