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
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Steps
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.
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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.
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