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Saturday, June 28, 2008

*Chili In A Bread Bowl*

Hello everyone! I have been very busy today. Not only did I spend time with my grand daughter and son,I get to have my grand daughter for the night. She keeps grandpa pretty busy too. Back to the recipe. I chose this one because one of my friends today suggested a chili recipe. You can prepare the chili in the cooler part of the day, and refrigerate it till its time to heat back up and make the bowl while the chili is warming up. If you like cheese, sprinkle a bit of shredded Cheddar on the top of the chili. Well enjoy.until tomorrow.


*Chili In A Bread Bowl*

Servings: 4

Bowl:H
1 Lg. Round Bread Loaf

Chili:
1 Medium Jalapeno Peppers, Diced
½ Lb. Lean Ground Beef
½ Lb. Ground Sausage
2 Tsp. Olive Oil
2 Cups Onions, Chopped
1 Cup Green Bell Pepper, Chopped
2½ Tsp.Chili Powder
1 8½ Oz. Can Kidney Beans, Drained And Rinsed
1 Cup Kernel Corn, Frozen Kind Thawed

Chili:
Chop the jalapeno into fine pieces, removing seeds first (the seeds are the hottest part of the pepper.) Try not to touch the seeds with your hands. In a nonstick skillet, cook the beef and sausage over medium heat. Cooking until browned. Using a strainer drain grease from meat. Using the same skillet, heat the olive oil over medium heat. Add onions and sauté for about 5 minutes. Add the bell pepper, jalapeno pepper, and chili powder, stirring and cooking for about 5 minutes. Simmer for about 30 minutes.

Bowl:
Using a serrated knife,cut off the top of bread, about an inch thick. Leaving an inch of thickness, cut out the inside bread. Scoop chili into bread bowl.

Per Serving: 541 Cal (45% from Fat, 25% from Protein, 30% from Carb); 35 g Protein; 27 g Tot Fat; 9 g Sat Fat; 13 g Mono Fat; 3 g Poly Fat; 41 g Carb; 8 g Fiber; 7 g Sugar; 71 mg Calcium; 5 mg Iron; 922 mg Sodium; 90 mg Cholesterol.

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