Chili In A Bread Bowl

This is the recipe I found in Taste Of Home Magazine.  This is/was the basis for my chili.  This way one can see the similarities and the differences that are between the two.

Chili:

• 1 pound ground chuck
• 1 cup chopped onion
• 1 can (16 ounce) kidney beans, drained and rinsed
• 1 can (15 ounce) tomato sauce
• 1 can (14 1/2 ounce) diced tomatoes, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder

Bread Bowl:

• 1 tablespoon cornmeal
• 2/3 cup water
• 1/4 cup butter or margarine
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons baking powder
• 4 eggs

Chili:

In a saucepan, brown beef and onion; drain.  Add next 5 ingredients and simmer, uncovered, for about 20 minutes.  Serve in bread bowl.

Bread Bowl:

Grease a 9 inch heart shaped or round baking pan; sprinkle with cornmeal and set aside.  In a saucepan over medium heat, bring water and butter to a boil.  Add the flour, Parmesan cheese, and baking powder; stir until a smooth ball forms.  Remove from the heat and beat in eggs, one at a time.  Continue beating until mixture is smooth and shiny.  Spread into prepared pan, building edges up slightly.  Bake at 425 degrees for 25 to 30 minutes or until the center are nice, firm, and pugged, and edges are golden brown.  Make a shallow slit in the center to allow steam.  Cook the bread five minutes longer before removing it to a plate.  Fill with chili and serve immediately.  Yield: 6 servings.  Editor’s Note: Chili recipe makes more than what will fit in the bread bowl.

I have not made the bread bowl as of yet but have made the chili.  The chili in this recipe is a good base for any chili that you can make even taking out the meat and making it a vegetarian dish.  If the meat is removed in any chili I do suggest adding a little bit of olive oil or vegetable oil to replace the fat from the meat.

As for the bread bowl I’m still a little intimidated by bread.  I will have to make it here soon even if I don’t make the chili.  Beef stew might go well in it!

Audie’s Chili

One of my favorites is this recipe.  I found a chili recipe on Taste Of Home “Chili In A Bread Bowl” and ended up turning into the recipe I have created (no bread bowl in my recipe).  The recipe is as follows:

• 2 pounds ground chuck
• 2 cups chopped onion
• 2 cans (16 ounces each) kidney beans, drained and rinsed (I use the dark red but you can use dark or light or both if desired)
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 2 tablespoons Valentina Mexican Hot Sauce (I’ve tried other hot sauces and it seems this provides the heat as well as flavoring)
• 2 cans (4.5 ounces each) chopped green chilies

In a large pot, brown beef with onion; drain.  Add next 8 ingredients; simmer, uncovered, for about 45 to 60 minutes or until chili is thick (or until desired thickness).  Best served the following day as it allows the spices to blend more.  It also freezes well with no ill effect on the taste of the chili.

I also cook up some rice since my Mom seems to see it to be a bit on the spicy side for her and the rice tones it down a bit for her.  My Mom is not an overall fan of spicy food and for her to like it is always a bonus and a compliment.