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Bread Bowl Chili
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread Bowl Chili

Recipe Tags: Chili Recipes

Date Added: January 04, 2014

Ingredients:

2 Pounds Ground Beef lean
1 Teaspoon Garlic
28 Ounces Crushed Tomatoes
30 Ounces Kidney Beans undrained
1 Unit Onion Soup Mix
3 Tablespoons Chili Powder (optional)
8 Unit Kaiser Rolls split
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Directions:

1. In a soup pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes.

2. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder; mix well and bring to a boil, stirring frequently.

3. Reduce the heat to low and simmer for 30 minutes.

4. Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread circles; hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls.

5. Reserve the circles to serve with the chili for dunking.

6. Place the bread bowls on plates and spoon the chili into them, allowing the chili to overflow.

7. Note: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, MSG, Garlic, Hot Pepper, Beef, Onion allergies.
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