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Thursday, December 29, 2011

Chili in Bread Bowls

There are several reasons for this recipe:  (1) I am trying to meet a writing deadline and so don't have time for cooking or grocery shopping; (2) it's chilly outside; (3) I am trying to use what we already have in the fridge/freezer before buying anything else; and (4) both S. and I have not been feeling well and so craving comfort foods.  So I have been using my crock pot quite a bit.  Chili definitely meets all our current requirements, especially when served in yummy bread bowls.

Chili in Homemade Bread Bowls
The original recipe for bread bowls is here.  I just made some modifications.  Chili recipe is my creation but, of course, there are tons of similar recipes.

Ingredients for Chili:
1 lb beef for stew
1 can baked beans
1 can fire roasted tomatoes
1 medium onion, finely chopped
1 clove garlic, finely minced
1 tsp olive oil
fresh parsley, finely chopped -- to sprinkle on top when ready to serve

Heat olive oil in a deep skillet and brown meat, then saute onions and garlic.  Add all ingredients to the crock pot.  Season with salt/pepper to taste.  Cook on Low for 7-8 hours.

Ingredients for Bread Bowls:
1/2 cup warm water
1/2 cup warm milk
1 egg
2 tbsp butter, softened
1 tsp salt
1/4 cup sugar
1 tbsp Herbes de Provence
1 cup white bread flour (King Arthur's )
2 cups whole wheat bread flour (King Arthur's)
3 tsp active dry yeast

Add all ingredients in order suggested by your bread maker manufacturer.  Set on Dough.  Once dough is ready, take it out onto a lightly floured surface and divide into four portions.  Shape into rounds.  Handle dough very gently at this point.  Place dough rounds on a cookie sheets (lightly sprayed with non-stick spray) and let rest for one hour or until doubled.  To aid in rising process, I always boil a cup of water in the microwave to create steam and place my cookie sheet there.  Preheat oven to 350 F and then bake bread until golden brown (20-25 minutes).  Remove and cool a bit.  With a sharp knife, slice off the top and then hollow out each loaf to desired thickness.  Fill with your favorite soup, stew, or chili.  Sprinkle with fresh parsley or your favorite toppings.

Use scooped out bread for croutons.  S. actually likes to add some croutons right away, for extra crunchiness.

4 comments:

Step inside my home said...

What a great cold weather recipe. And bread bowls from scratch are a very nice touch to a classic bowl of chili! Homemade breads have such wonderful flavor. Susie

Amy said...

sounds delicious...

Seeking Solace said...

I am so going to try that!!!

Miz Helen said...

Hi Alice,
I just love a great bread bowl as a container and your recipe looks awesome and it is holding a very tasty chili. Great recipes! Thank you so much for sharing with Full Plate Thursday. Wishing you and your family a very Happy New Year and Abundant Blessings in 2012!
Miz Helen

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