Here’s a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
lb lean (at least 80%) ground beef
medium onions, chopped (4 cups)
cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
can (15 oz) tomato sauce
tablespoons chili powder
Bread Bowls, if desired
small round bread loaves
Olive or vegetable oil
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.
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.
Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
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.
Leftover chili is delicious served over a hot baked potato or sweet potato.
Serve this winning chili in china bowls if you prefer. Spice them up by moistening the edges, then dipping into chili powder.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.