Sunday, October 10, 2010

Chili in a bread bowl….

.super-quick-chili-sl-l (1)

Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

Total: 27 minutes
Yield: Makes 8 servings

Ingredients

  • 2  pounds  lean ground beef
  • 2  tablespoons  chili powder
  • 1  tablespoon  Creole seasoning
  • 1  teaspoon  ground cumin
  • 2  (16-oz.) cans diced tomatoes with green pepper and onion
  • 2  (16-oz.) cans small red beans
  • 2  (8-oz.) cans tomato sauce
  • Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes

Preparation

1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.

2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

Southern Living, FEBRUARY 2010

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