It seems like everyone has a favorite chili recipe. Some cooks prefer a meat-based version, while others prefer a more vegetarian option—eschewing meat in favor of beans and vegetables. Depending on location in the United States, there are even different methods of serving chili. Cincinnati Five-Way Chili is served with spaghetti and tomato sauce that contains beans, onion, shredded cheese and even a hint of chocolate. Texas Chili, on the other hand, contains only meat, no beans; rice is often an accompaniment.
One unique way to serve a bowl of chili is in edible bread bowls. Thaw a 1-pound loaf of frozen bread dough; cut it into four pieces. Sprinkle the surface of a work surface with cornmeal and roll out the bread dough into four 8-inch circles. Grease the outside of four individual casserole dishes and place each dish upside down onto a baking sheet. Place the dough rounds over the casserole dishes and wrap the dough around the dishes. Brush the edges of the dough with water and fold up the edges. Bake in a preheated 375 degree F. oven for 18 to 20 minutes. Lift off the baked bread bowls when cool. Fill bowls with your desired chili, like our Harvest Chili (see recipe below).
RECIPE
Harvest Chili
Makes 4 servings
Ingredients:
- 2 slices bacon, cut crosswise into 1/4-inch pieces
- 3 15-ounce cans pinto, cannellini, and/or red kidney beans, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried oregano, crushed
- 1/2 teaspoon freshly ground black pepper
- Coarse salt
- 3 cups water
- 2 tablespoons masa harina (fine cornmeal)
- 1 1/2 cups fresh or frozen whole kernel corn
- 1 1/2 cups chopped zucchini or winter squash
- 3/4 cup (about 3 ounces) shredded Cheddar or Monterey Jack cheese
Directions:
- In a Dutch oven, cook the bacon over medium heat until just beginning to brown, about 4 minutes. Add the beans, onion, garlic, chili powder, paprika, oregano, pepper and 1 1/4 teaspoons salt. Cook, stirring occasionally, for about 10 minutes. Using a potato masher, mash the beans slightly.
- Stir in the water, masa harina, corn and zucchini or winter squash, and bring to a boil. Reduce the heat; simmer, stirring occasionally, until the liquid thickens and the vegetables are tender, about 20 minutes. If the chili is dry, add a bit of water to make it soupy again. Spoon into serving bowls. Top each serving with 2 tablespoons of cheese and accompany each serving with one or more of your favorite chili toppings, as desired.
Chili Cooking Tips
- Even though beans are packed with protein and are economical and low in fat, canned beans can add sodium to your diet. Rinse canned beans in a colander under running water before using to remove any excess salt.
- Crushing oregano leaves before you add them to the chili will allow the flavor to mix more evenly throughout the chili.
- Mashing the beans slightly will help thicken the chili.
- Whole kernel corn adds a sweetness to the chili.
- Refrigerating the chili enhances its flavor.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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