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Spicy Southern Chili with Bread Bowls

It’s been years since I’ve had chili in a bread bowl. Maybe even a decade worth of years.  I’d forgotten how amazingly delicious the bottom of the bread bowl tastes, after it’s had time to soak up all the chili juices.

A perfect warm your tummy meal!

First up.

The Chili Bread Bowls

Made with, yes, chili powder in the dough!

The dough has a lovely orange tint.

On the second rise.

While those rise and then bake, it’s time to move to the chili…that is unless you started the chili earlier and it’s simmering away on your stove…sending it’s lovely aromas all through your home!

Next up.

The Spicy Southern Chili

Starlets #1 and #2.

Hunts Stewed tomatoes.

Rotel diced tomatoes and green chilies.

Starlets #3 – #214. (Okay, maybe not that many.)

Pinto beans. (Cooked from scratch.)

It’s how they do chili in the south. With pinto beans.  (At least that’s how they do it in the part of the south where I come from.)

And when we put it all together and…

Nummy. Num. Nom. Nom. Num. Nom. Num.

(sung to the tune of a fun little jig!)

Spicy Southern Chili with Bread Bowls


  • 1 cup lukewarm water
  • 1 Tbsp olive oil ($.10)
  • 1 tsp salt
  • 3 cups all-purpose or bread flour ($.60)
  • 1 packet active dry yeast ($.25)
  • 1 tsp sugar ($.01)
  • 1 Tbsp chili powder ($.05)


  • 1.25 lb ground chuck ($2.45)
  • 1/2 red onion, chopped ($.20)
  • 4 garlic cloves, crushed ($.10)
  • 1 15 oz can Hunts stewed tomatoes ($.16)
  • 1 10 oz can Rotel diced tomatoes with green chilies ($.16)
  • About 2 1/2 cups cooked pinto beans ($.40)
  • 2 Tbsp chili powder ($.10)
  • Salt and pepper to taste
  • Optional Toppings: shredded cheese, sour cream, scallions ($.50-$1)

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #52.