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Spicy Southern Chili with Bread Bowls

The bottom of the bread bowl tastes stellar, after it’s had time to soak up all the chili juices.
Prep Time30 minutes
Cook Time1 hour
Servings - 6 servings

Ingredients 

Bread Bowl Dough

  • 1 cup lukewarm water
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 3 cups all-purpose or bread flour
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 1 Tbsp chili powder

Chili

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

Instructions

  • Place the bread bowl dough ingredients in the order listed into the bread machine and run the dough cycle.
  • When finished, lightly knead the dough on a clean and floured surface.
  • Divide the dough into 6 equal parts and form into the shape of a ball.
  • Let rise for about 30 minutes in a warm place.
  • Bake at 350 for 15-20 minutes. Let cool slightly before cutting the tops out with a bread knife.
  • In a large saucepan, brown the ground beef with the red onion and garlic. Drain and return to the pan.
  • Add the stewed tomatoes, and Rotel diced tomatoes with green chilies, pinto beans and chili powder.
  • Let simmer for 20-30 minutes. Season with salt and pepper to taste.
  • Serve Spicy Southern Chili in Bread Bowls.