Chili Bread Bowl


This hearty chili bread bowl is a favorite in my house especially on cold days, football Sundays, and cold Sundays when we're watching football. It's super easy, makes your house smell good, and keeps you energized for watching "the big" game. (Are you sensing a theme here?)


  • 1 lb Ground Beef (I personally prefer 80/20)
  • 2 cloves Garlic, Minced
  • 1 lrg Onion
  • 2 Carrots, Finely Diced
  • 1 cup Celery, Chopped
  • 1 can Stewed Tomatoes OR
  • 16 oz Toasted Cherry Tomatoes
  • 1/4 cup Olive Oil
  • 2 TBSP Chili Powder
  • 1 TBSP Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Cinnamon
  • 1 tsp Tabasco
  • 1/4 cup Red Wine Vinegar
  • 1 can Kidney Beans, Drained
  • 1 cup Beef Broth
  • 6 Bread Bowls, hollowed out

Now Let’s Get Started:

Preheat oven to 300
Step #1: Put ground beef in Dutch oven (large cast iron pot) on stove top and brown the ground beef using 1/4 cup oil, 1 tbsp kosher salt, 1 tsp white pepper, 1 tsp black pepper.
Step #2: Once ground beef is cooked, add remaining ingredients and mix
Step #3: Cover with lid and put in oven for 1 hour at 300o.
Step #4: Pour into bread bowls
Step #5: Top with sour cream, shredded cheese and chives.

If you really want to tsjuz it up, add an over-easy egg right on top. YUMMY!

Be Sweet. Be Tempted. ~Chef Maeve