Chili Cheese Bread Bowls

This dish is simple to prepare and offers maximum flavor. These homemade bread bowls hold a slow-cooked cheesy chili that's sure to warm you from the inside out.

Serves: 4Prep: 20 minutesCook: 2 hours 40 minutesTotal: 3 hoursDifficulty: Easy

Serves: 4


  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 package Original Chili Seasoning Mix
  • 1 can Diced Tomatoes
  • 1 can Dark Red Kidney Beans, drained and rinsed
  • 4 small sourdough boules
  • 12 slices cheddar cheese
  • 1⁄2 teaspoon garlic powder
  • 3 tablespoons Parmesan cheese, grated
  • Parsley, for garnish


  • In a large skillet over medium heat, warm 1 tablespoon oil. Sauté diced onion and bell pepper 5 minutes, until softened. Mix in garlic; continue cooking 2 minutes.
  • Add ground beef and chili seasoning, breaking meat up into small pieces; cook until meat is browned.
  • In a 4-quart slow cooker, stir together cooked meat, diced tomatoes and kidney beans; cook on HIGH 2 hours.
  • Preheat oven to 375°F. Slice tops off sourdough boules; remove insides, forming a bowl. Reserve removed bread.
  • On baking tray, arrange bowls. Line each bowl with cheddar cheese slices; bake 10 minutes, until cheese is melted and bowl is crisp.
  • Cut reserved bread into small square croutons. In a skillet over medium heat, warm 1 tablespoon olive oil. Cook croutons with garlic powder, tossing occasionally, until croutons are golden brown.
  • Sprinkle Parmesan cheese over croutons; toss until cheese is melted. To serve, ladle chili into bread bowls. Top with croutons and minced parsley.