Spiced Chili in Bread Bowls
Do you want a fantastic, spicy chili recipe? Spiced Chili in Bread Bowls is not only fabulous but it’s incredibly easy to make too. It’s made in the slow cooker so you just toss the ingredients into a crockpot. It’s irresistibly mouthwatering whether you actually serve the chili in bread bowls or not. It’s Tex-Mex chili at its best.
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I made this chili for our church’s college/young adult kids one Sunday night in February. I served it with Southwestern Spoon Bread and everyone kept going back for multiple servings. It really was terrific. I sprinkled a little Cheddar cheese over top of each serving. While the original recipe called for diced green onions on top, this recipe really didn’t need additional heat.
I’m one of those people who can eat chili almost any time of the year. While it’s perfect for cold, winter nights, I prefer it for lunches! Probably from November to April, I want hot food on the menu. Salads and sandwiches have their place, but I want something hot those months of the year.
As I stated earlier, this is good served in a bread bowl–or not. If you like chili, Spiced Chili in Bread Bowls is marvelous for tailgating parties during the winter months, too. I guarantee this is one comfort food recipe you won’t want to miss out on. Give it a try for Cinco De Mayo. You’ll be glad you did.
Spiced Chili in Bread Bowls is fantastic.
I served it with Southwestern Spoon Bread and it was awesome.
This makes for one delicious comfort food meal.
Spiced Chili in Bread Bowls is great served with bread bowls or not–you decide.
Here’s what I did.
I used these ingredients.
Brown ground beef, onions and garlic together in a large skillet. Drain any grease.
Transfer mixture to a crockpot.
Add tomato sauce, stewed tomatoes and kidney beans.
Add water.
Add seasonings and remaining ingredients.
Stir to combine.
Cook on low heat for about 4-5 hours. Remove bay leaves before serving.
If you enjoy chili, this is one heavenly recipe.
Spoon chili into bread bowls. Top with cheddar cheese.
Or, you can serve it with bread.
We enjoyed it with Southwestern Spoon Bread.
Spiced Chili in Bread Bowls and Southwestern Spoon Bread make for a zesty and delicious Tex-Mex meal.
Here’s the recipe.
SPICED CHII IN BREAD BOWLS
(Recipe adapted from Taste of Home’s The Big Book of Soup)
Spiced Chili in Bread Bowls
Equipment
- 1 crockpot
- 1 large skillet
- 1 hamburger chopper
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. lean ground beef
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 32 oz. can dark red kidney beans rinsed and drained (two 16-ounce cans)
- 30 oz. can tomato sauce (two 15-ounce cans)
- 29 oz. can stewed tomatoes cut up (undrained) (two 14.5-ounce cans)
- 1 cup water
- 2 bay leaves
- 3 tbsp. chili powder
- 2 1/2 tsp. sea salt
- 1 tbsp. brown sugar packed
- 1 tbsp. dried basil
- 1 tbsp. Italian seasoning
- 1 tbsp. dried thyme
- 2 tsp. ground black pepper
- 1 tsp. dried oregano
- 1 tsp. dried maroram
- 1 cup sharp cheddar cheese shredded, for garnish if desired
- 1 green onion diced, for garnish, if desired
- 144 oz. bread bowls (to serve in, if desired) (twelve 12-oz. bowls)
Instructions
- In a large skillet, over medium heat, brown beef, onion and garlic until beef is no longer pink.
- Use a hamburger chopper to break meat down in small pieces while frying.
- Drain.
- Transfer beef mixture to a slow cooker.
- Stir in beans, tomato sauce, tomatoes, water and seasonings.
- Cover and cook on low for 4-5 hours.
- Discard bay leaves.
- Ladle chili into bowls or bread bowls, if desired.
- Garnish with cheddar cheese and green onions as desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
I love chili recipes, and this one really hits the spot!
Spiced Chili in Bread Bowls is great for company. The bread bowls make this entree extra special.
Spiced Chili in Bread Bowls is so easy to make since you simply toss the ingredients into the slow cooker!
Southwestern Spoon Bread works really well with this recipe, but any cornbread or home-baked bread will work as well.
You may also enjoy these delicious recipes!
Spiced Chili in Bread Bowls
Equipment
- 1 crockpot
- 1 large skillet
- 1 hamburger chopper
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. lean ground beef
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 32 oz. can dark red kidney beans rinsed and drained (two 16-ounce cans)
- 30 oz. can tomato sauce (two 15-ounce cans)
- 29 oz. can stewed tomatoes cut up (undrained) (two 14.5-ounce cans)
- 1 cup water
- 2 bay leaves
- 3 tbsp. chili powder
- 2 1/2 tsp. sea salt
- 1 tbsp. brown sugar packed
- 1 tbsp. dried basil
- 1 tbsp. Italian seasoning
- 1 tbsp. dried thyme
- 2 tsp. ground black pepper
- 1 tsp. dried oregano
- 1 tsp. dried maroram
- 1 cup sharp cheddar cheese shredded, for garnish if desired
- 1 green onion diced, for garnish, if desired
- 144 oz. bread bowls (to serve in, if desired) (twelve 12-oz. bowls)
Instructions
- In a large skillet, over medium heat, brown beef, onion and garlic until beef is no longer pink.
- Use a hamburger chopper to break meat down in small pieces while frying.
- Drain.
- Transfer beef mixture to a slow cooker.
- Stir in beans, tomato sauce, tomatoes, water and seasonings.
- Cover and cook on low for 4-5 hours.
- Discard bay leaves.
- Ladle chili into bowls or bread bowls, if desired.
- Garnish with cheddar cheese and green onions as desired.