Dinner
Chili for a Crowd
Description
Here’s a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Ingredients:
- Chili
- 4 lb lean (at least 80%) ground beef
- 8 medium onions, chopped (4 cups)
- 4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
- 3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
- 1 can (15 oz) tomato sauce
- 3 tablespoons chili powder
- 2 tablespoons sugar
- 1 tablespoon salt
- Bread Bowls, if desired
- 16 small round bread loaves
- Olive or vegetable oil
Directions:
- In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
- Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
- Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
- Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
