WALL E CAKES RECIPES

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CHILI FOR A CROWD RECIPE - BETTYCROCKER.COM



Chili for a Crowd Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 10

4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
1 can (15 oz) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
16 small round bread loaves
Olive or vegetable oil

Steps:

  • In 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°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 about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Nutrition Facts : Calories 380 , CarbohydrateContent 34 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 29 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 10 g, TransFatContent 1 g

CHILI FOR A CROWD RECIPE - BETTYCROCKER.COM



Chili for a Crowd Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 10

4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
1 can (15 oz) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
16 small round bread loaves
Olive or vegetable oil

Steps:

  • In 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°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 about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Nutrition Facts : Calories 380 , CarbohydrateContent 34 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 29 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 10 g, TransFatContent 1 g

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