There are certain foods I have a tendency to only make during the fall and winter months; one of those recipes is chili. I’ll make beef chili, chicken chili, sweet chili, spicy chili, chili over spaghetti, and just about everything in between. I start to get bored with chili by the time spring rolls around unless we have an especially cold day. Do you get bored with chili? Someone shared a post for a Taco Boat, but I’m a traditionalist when it comes to making tacos. It did spark an idea, I thought that chili would be delicious prepared like that. Boy was I right, it might be my favorite way to eat chili now. I made a large Chili Bread Boat and it was quickly devoured by my little family.
I’m going to share my chili recipe, but you’re more than welcome to use your own. I make chili a variety of ways as I mentioned above. I do make this a little drier than typical chili, because I don’t want to completely drench my bread boat. I make it just moist enough to soak into the bread without causing it to fall apart.
I’ll be honest, I went to the grocery for Italian bread to make this Chili Bread Boat, but our rural store only had French bread that day; I decided I would make it work.
- 1 large loaf of Italian or French Bread
- 1 lb lean ground beef
- 1 medium onion finely diced
- 1 can chili beans (rinsed and drained)
- 1 can white northern beans (rinsed and drained)
- ½ cup diced mushrooms
- 1 can 14.5 ounce can diced tomatoes
- 3 tablespoons chili powder
- 1 teaspoon nutmeg
- 2 tablespoons brown sugar
- 1 cup beef broth
- 2 minced garlic gloves
- salt and pepper to taste
- Brown ground beef and drain fat
- Add in diced onions and cook until they turn transparent
- Mix in chili powder, nutmeg, brown sugar and garlic until dispersed.
- Add in mushrooms, chili beans, white northern beans, diced tomatoes, and beef broth
- Salt and pepper to taste
- Simmer over covered over low heat 25 minutes stirring occasionally
- Preheat oven to 375F
- Slice a wedge in the top of the bread and remove top of the wedge.
- Carefully remove some of the middle and set aside
- Cover a rimmed baking sheet with aluminum foil
- Fill bread with chili
- Top with shredded cheese and bake 20-25 minutes
- Serve with garnishes such as cilantro, sour cream, and banana peppers
Feel free to add a little more liquid or meddle with the spice to taste. I’ll occasionally add a bite of red pepper flakes or paprika if I’m feeling frisky.
This recipe is really simple and it’s a fun take on your standard chili recipe. It’s also a great food to make for a party.
What are you having for dinner tonight? Please don’t forget to Pin this recipe for later.