How To make Chili In a Bread Bowl
1 pound ground beef
1 cup chopped onion
1 can (16 oz.) kidney beans
rinsed and drained
1 can (15 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes :
undrained
1 Tablespoon chili powder
1/2 teaspoon garlic powder
################## brEAD BOWL: 1 Tablespoon cornmeal
2/3 cup water
1/4 cup butter or margarine
1 cup all purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
4 eggs
In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch heart shaped or round baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny. Spread into prepared pan, builing up edges slightly. Bake at 425 for 25-30 minutes or until the center is firm and puffed and edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately.
How To make Chili In a Bread Bowl's Videos
Quick and Easy Vegan Chili Bread Bowl | Sauce The Cookin' Show Ep.7
Wassup Sauce Fam!! Winter is officially here which means its time to enjoy warm bowls of chili at home! Mr. Bailey and Chef Caity G are coming to you with a hearty plant-based chili recipe that will be served in a toasty bread bowl. This is a one of a kind dish that you will want to eat all season long! Whether you are vegan or not, we promise it's sooooo good you won't even miss the meat ;)
Ingredients:
Black beans
Vegetarian baked beans
Tomato paste
Diced tomatoes
Crushed tomatoes
Bell peppers
Garlic
Yellow onion
Quinoa
Vegetable broth
Bay leaf
Cayenne pepper
Garlic powder
Onion powder
Cajun seasoning
Salt
Black pepper
Chili powder
Italian seasoning
Pillsbury French bread dough
Coconut aminos
Scallions
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Mr.Bailey 21 Day Vegan Experience
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My 1st - 4th Chili Bread Bowls #momlife #humor #parenting #skit
Chili Cheese Dog Boats
Make a bunch of chili dogs at once without the mess!
Here is what you'll need!
Chili Cheese Dog Boats
Servings: 8
INGREDIENTS
1 8-pack of hot dog buns
¼ cup butter, melted
2 garlic cloves, minced
2 tablespoons parsley, finely chopped
8 slices cheddar cheese
1 15-ounce can chili, with or without beans
8 hot dogs
PREPARATION
Preheat oven to 350°F/180°C.
Place the 8 hot dog buns in a 9x13 baking dish, then cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges.
Push down on the bread cut-out and compact this portion of the bun tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter.
Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
Slide the hot dog snugly on top of the chili, then top with more chili.
Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
Slice the hot dogs boats along their connected seams, then enjoy!
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How To Make Bread Bowls
This sturdy recipe for homemade bread bowls is perfect for serving with your favorite soup or dip!
Full Printable Recipe:
Ingredients
2 1/2 cup warm water heated to 105-110F (40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
4 Tablespoons granulated sugar
4 Tablespoons unsalted butter melted
7 cups bread flour plus additional as needed 870g+ additional as needed
1 Tablespoon salt
Cornmeal for sprinkling baking pan
EGG WASH
1 large egg
1 teaspoon water
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Instructions
00:00 Introduction
00:19 Combine warm water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer fitted with a dough hook¹. Let sit for 5 minutes or until foamy.
01:23 Add melted butter and stir until combined,
01:41 In a separate bowl, stir together remaining 4 Tablespoons sugar, flour, and salt.
02:18 Turn mixer to low speed and gradually add flour mixture until combined. Dough should be soft and slightly tacky to the touch. If needed, add additional flour one Tablespoon at a time until desired consistency is reached. Continue to knead dough with dough hook (or transfer to a clean surface and knead by hand) until dough is elastic and smooth and pulls away from the sides of the bowl.
04:41 Transfer to a lightly oiled large bowl. Roll the surface of the dough through the oil, cover with a clean towel, and allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
05:30 Gently deflate the dough and divide into 6 even pieces and roll each into a ball.
Line a baking sheet with parchment paper and sprinkle liberally with cornmeal.
06:17 Transfer dough balls to baking sheet, spacing several inches apart. Use a sharp knife to make an “X” on the top center of each dough ball. Prepare your egg wash by whisking together egg and 1 teaspoon water. Brush bread bowls generously with egg wash (don't discard this, you'll need it again a bit later on).
06:47 Cover with a clean towel and allow to rise while you preheat your oven to 425F (220C).
07:03 Once oven is preheated, bread bowls should have almost doubled in size.
08:37 Transfer risen bread bowls to 425F (220C) oven and bake for 15 minutes. Remove from oven and brush once more with egg wash. Return to oven and bake another 15 minutes or until golden brown and bread bowls sound hollow when tapped.
Allow to cool completely.
09:16 Once cooled, use a serrated knife to slice off the top of each bread bowl. Use a knife or just your fingers to hollow out the center of each bread bowl, then use as desired!
Notes
¹You can make this in a large bowl by hand, but it will be an arm workout to get all of the ingredients combined and you will need to knead the dough on a clean surface until the indicated consistency is reached.
You may make 8 smaller bread bowls, if desired.
Bread bowls are best served fresh, but will keep in an airtight container at room temperature for 2-3 days.
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Homemade Chili in Edible Cornbread Bowls
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