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Spiced Chili in Bread Bowls | Can't Stay Out of the Kitchen | this fantastic #chili #recipe is so easy since it's made in the #SlowCooker. You can serve it in #BreadBowls or not. Great for #tailgating parties & cold, winter nights when comfort food is on the menu. #TexMex #CheddarCheese #KidneyBeans #GroundBeef #SpicedChiliInBreadBowls #CincoDeMayo

Spiced Chili in Bread Bowls

Teresa Ambra
Spiced Chili in Bread Bowls is one awesome chili recipe. This delicious entree is so easy to make since you toss all the ingredients in the slow cooker. It's particularly nice for cold, winter nights or tailgating parties. Serve with bread bowls or not, as you desire. If you enjoy chili, this Tex-Mex comfort food recipe needs to be on your regular menus! Recipe is gluten free if you omit the bread bowls.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Beef, Main Dish, Soup, Stews and Chowders
Cuisine Tex-Mex
Servings 12
Calories 1173 kcal

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

NOTE:You can cut down the calories of this recipe substantially by not using the bread bowls! But they sure are good.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 1173kcalCarbohydrates: 200gProtein: 61gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 2664mgPotassium: 1096mgFiber: 17gSugar: 7gVitamin A: 1747IUVitamin C: 13mgCalcium: 235mgIron: 20mg
Keyword beans, beef, cheese, chili, gluten free, ground beef, main dish, Slow Cooker, soup, Tex Mex, tomatoes
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