Bread Bowl Chili - cooking recipe

Ingredients

For the Bread Bowl
1 loaf round bread (large)
For the Chili
1 medium jalapeno pepper, diced
12 ounces lean ground beef
2 teaspoons olive oil
2 medium yellow onions, chipped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 tablespoon chili powder
1 (14 1/2 ounce) can whole tomatoes
1/4 cup no-added-salt tomato paste
1 (8 1/2 ounce) can red kidney beans, drained and rinsed
1 (7 ounce) can whole kernel corn, drained

Preparation

Using a serrated knife, slice off about an inch from the top of the bread.
Carve out a bowl from within the bread, leaving about 1 inch inside.
In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
Drain beef.
In the same skillet, heat oil over medium heat.
Add onions;cook, stirring, for 5 minutes.
Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
Add beef, tomatoes with liquid and tomato paste; bring to a boil.
Reduce heat to low; simmer for 25 minutes, Add beans and corn; cook 5 minutes longer.
Ladle chili into bread bowl and serve immediately.