Chili Bread Bowl

Why serve chili with bread when you can serve chili in bread? This delicious chili bread bowl recipe features a hearty meat-and-bean chili served in hollowed-out rolls. Like other bread bowl recipes, it’s comfort food in the most creative way. You’ll have a game-day meal in 30 minutes, and edible bowls means clean-up will be a snap. Once you try this recipe, you’ll want to make all your favorite chili recipes in bread bowls!

Ingredients for Chili Bread Bowl

• Canola oil: The high smoke point of this neutral oil makes it perfect for browning the meat and veggies.
• Ground meat: A mixture of ground pork and ground beef adds heartiness to this chili recipe. You can absolutely substitute ground chicken or ground turkey if you prefer.
• Onion: Of the different types of onions, we recommend using a white or yellow onion in these mini chili bread bowls.
• Jalapeno pepper: A seeded and chopped jalapeno pepper adds a little heat to the chili.
• Kidney beans: You can use dark or light kidney beans in this recipe; dark kidney beans have a slightly firmer texture.
• Diced tomatoes: Tomatoes canned with garlic and onion add flavor to the chili. Diced fire-roasted tomatoes are another tasty option.
• Beef broth: Beef broth adds richness to the chili; use a low-sodium variety to control the saltiness of the dish.
• Tomato sauce: Tomato sauce both enriches the tomato flavor of the chili and helps to thicken it.
• Seasonings: You can’t have chili without chili powder! The best chili powders will have balanced flavor with a gentle kick. Or, if your supply is running low, you can always make a batch of chili powder from scratch. Salt and pepper are the only other seasonings you’ll need.
• Hard rolls: Hollowed-out hard rolls make perfect bowls for individual servings of chili.
• Toppings: We recommend serving the mini chili bread bowls with a selection of toppings that includes all of your favorites, such as shredded cheddar cheese, sliced green onions and sour cream.

Directions

Step 1: Make the chili

JOSH RINK FOR TASTE OF HOME

Heat the oil in a Dutch oven over medium heat. Add the ground beef and pork, onion and jalapeno. Cook until the meat is no longer pink and the onions are tender, six to seven minutes. Drain and return to the pan.

JOSH RINK FOR TASTE OF HOME

Stir in the beans, tomatoes, broth, tomato sauce, chili powder, salt and pepper, and bring the chili to a boil.

JOSH RINK FOR TASTE OF HOME

Reduce the heat, then cover and simmer the chili for 20 minutes, stirring occasionally.

Editor’s Tip: Wear disposable gloves when cutting the jalapeno peppers as the oils can burn your skin. Avoid touching your face. Be sure to wash your hands thoroughly after handling the peppers.

Step 2: Make the bread bowls

JOSH RINK FOR TASTE OF HOME

Cut the top fourth off of each roll. Carefully hollow out the bottom, leaving a 1/2-inch shell. Cube the removed bread and toast it under the broiler on low, 6 to 8 inches from the heat, until the cubes turn golden brown, one to three minutes.

Step 3: Fill the bread bowls

JOSH RINK FOR TASTE OF HOME

Ladle the chili into the bread bowls. Top the chili with the cubed bread, shredded cheddar cheese, sliced green onions and sour cream, if desired.

JOSH RINK FOR TASTE OF HOME

Chili Bread Bowl Variations

• Make your own bread bowl: Instead of using store-bought rolls, make them from scratch with this recipe for quick and easy bread bowls.
• Skip the meat: To make this chili in bread bowl recipe vegetarian, skip the ground meat and use veggie broth in place of the beef broth. You can add some extra beans or even some squash to make up for the lack of meat.
• Switch up the chili: Whether you prefer Cincinnati chili, white chili or spicy pork chili, this recipe is easy to customize. Make unique chili recipes or use canned chili to fill the bread bowls.

How to Store Chili Bread Bowl

Chili bread bowls are best eaten the day it they’re made, since the bread will get soggy over time as it soaks up the chili. Ideally, any leftover rolls and chili should be stored separately.

How long does chili in a bread bowl last?

Leftover chili can be stored in an airtight container in the refrigerator for up to four days. Leftover rolls can be stored at room temperature for up to two days. After that, the rolls will be stale.

Can you freeze chili?

Chili is perfect for freezing. To freeze, transfer the cooled chili into a freezer-safe container. Store it in the freezer for up to three months. Let the chili thaw overnight in the refrigerator before reheating it.

How do you reheat chili in a bread bowl?

Chili can be reheated in the microwave or on the stovetop. To reheat it in the microwave, transfer it to a microwave-safe container. Cover and cook the chili for one minute. Then stir, and continue heating at 30-second intervals until it’s heated through.

To reheat chili on the stovetop, transfer it to a pot and reheat it over medium-low heat, stirring occasionally, until it’s heated through. Serve the reheated chili in a freshly hollowed-out hard roll.

Chili Bread Bowl Tips

JOSH RINK FOR TASTE OF HOME

How do you eat chili in a bread bowl?

The best part about serving chili in a bread bowl is eating the bread bowl after you’ve eaten all the chili with a spoon, of course!

What can you serve with chili in a bread bowl?

Balance the heartiness of the chili by serving it with a big green salad. Other green veggies will add color to your meal too. Because this soup is in a bread bowl, you don’t have to prep any dippers like chips or cornbread, but you can always double up on the carbs if you’re looking for the ultimate comfort dish.

Can I make chili in a bread bowl in advance?

You can make chili up to four days in advance. Simply store the chili in an airtight container in the fridge until you’re ready to eat it. To serve, first reheat the chili, then ladle it into hollowed-out rolls. You should not store the chili in the bread bowls.