Chili for a Crowd

Chili for a Crowd

Here’s a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

16

servings

Chili
4
lb lean (at least 80%) ground beef
8
medium onions, chopped (4 cups)
4
cans (28 oz each) Muir Glen® organic diced tomatoes, undrained
3
cans (19 oz each) Progresso® red kidney beans, drained, liquid reserved
1
can (15 oz) tomato sauce
3
tablespoons chili powder
2
tablespoons sugar
1
tablespoon salt
Bread Bowls, if desired
16
small round bread loaves
Olive or vegetable oil
  1. In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
  2. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
  3. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
  4. Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Leftover chili is delicious served over a hot baked potato or sweet potato.
Special Touch
Serve this winning chili in china bowls if you prefer. Spice them up by moistening the edges, then dipping into chili powder.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 70mg;
  • Sodium 1090mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.