Chili for a Crowd

Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.

Yield: 6 servings

Ingredients

Chili

4 pounds lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 (28 ounce) cans Progresso recipe ready crushed tomatoes, undrained
3 (19 ounce) cans Progresso red kidney beans, drained, liquid reserved
1 (15 ounce) can tomato sauce
3 tablespoons chili powder
2 tablespoons granulated sugar
1 tablespoon salt

Bread Bowls, if desired

16 small round bread loaves
Olive or vegetable oil

Instructions

In an 8 quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
Heat oven to 350 degrees F.
Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall.
Brush the insides of the loaves with olive oil.
Place on ungreased cookie sheet.
Bake for about 5 minutes or until light golden brown.
Place on serving plates. Spoon chili into bread bowls.

Notes

Planned Overs: Leftover chili is delicious served over a hot baked potato or sweet potato.

Special Touch: Serve this winning chili in china bowls if you prefer. Spice them up by moistening the edges, then dipping into chili powder.

Nutrition

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 1090mg; Total Carbohydrate 34g (Dietary Fiber 8g, Sugars 10g); Protein 29g

Percent Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 10%; Iron 35%

Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker