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Add Your Recipes Recipe Index
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Bread Chili Bowl 1 large round bread loaf 1 medium jalapeno pepper, diced 12 oz. lean ground beef 2 tsp. olive oil 2 medium yellow onions, chopped 1 medium green pepper, chopped 1 tbsp. chili powder 1 can (14-½ oz.) whole tomatoes ¼ cup tomato paste 1 can (8-½ oz.) red kidney beans, drained and rinsed 1 can (7 oz) whole kernel corn, drained Using a serrated knife, slice off about an inch from the top of the bread. Carve out a bowl from within the bread, leaving about 1 inch inside. 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 green pepper, jalapeno pepper and chili 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. *** Another great way to serve a bread bowl is with a dip for vegetables. |
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