** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Bread Bowl Chili Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
