Chili is one of my favorites fall recipes! It’s a great meal to make in a big batch so you can enjoy it all week long. I wanted to share one of my mother’s classic recipes (I believe she got it from a Kraft recipe book, but I couldn’t tell you which one. I’m sorry.) with my own personal twist!
- 1 lb ground beef (I use venison)
- 1/2 c chopped onion
- 16 oz can kidney beans, undrained
- 16 oz can tomatoes, undrained
- 16 oz can tomato sauce
- 1 Tbsp chili powder
- 1 tsp salt
- Shredded sharp cheddar cheese
- 1 cup warm water
- 1 package yeast
- 1 tsp sugar
- 1 cup bread flour
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tbsp honey
- 1 tbsp olive oil
First, I used the instructions from my BBQ pizza post to make the dough. Make sure to allot for 2 hours-plus (before serving), in order to allow the dough to rise, bake the bread bowls, and chili.
P.S. I know making dough sounds primitive, and to me sometimes scary, but everytime I make it, I get reminded of how easy it really is! Don’t get discouraged! It’s easy and fun!
For the chili, I started by browning the meat; drain.
Add onion to meat and cook until tender.
Stir in the remaining ingredients, except the cheese. This is where you can get creative. I add cumin, cayenne pepper, etc depending on my spice level that day! Have fun with it!
Now, back to the bread bowls. I used 4 corning ware 7 oz dishes, but any small (oven-safe) bowl will suffice. Spray each dish with non-stick cooking spray and mold the dough around the dish. The dough will make about 4 0r 5 bowls.
Add chili with or without cheese and enjoy!! I love me some bread with my chili and cheese, and these bread bowls are so easy and make for an adorable presentation if you’re hosting. Enjoy and Happy Fall!!