Chili Bread Bowl for the Super Bowl

I have to admit that I watch football once a year. The Super Bowl is my kind of game; more about food and music, than actual football. Although I do regret missing the Vikings big game this weekend. Everyone gets excited about a good ending. Fingers crossed we will not only be hosting the Super Bowl in MN, but our team will also play a starring role. I know some of you will be disappointed in my laissez faire attitude, but I really do take the food for this game seriously, so it makes me oddly qualified to write this post. Among other things I’m making chili in my crock pot, baking crusty rolls and creating these super tasty chili bread bowls.

Chili Bread Bowl:

1 batch chili ( I used one from Skinnytaste Fast and Slow by Gina Homolka)

Your favorite toppings: cheese, avocado, onion, salsa, etc.

2 pounds Master Recipe from any of our books:

The New Artisan Bread in Five Minutes a Day or
The New Healthy Bread in Five Minutes a Day or
Gluten-Free Artisan Bread in Five Minutes a Day

Divide the dough into 6 equal pieces and bake as directed here. (You’ll allow them to rest for 45 minutes and bake for about 20 minutes or until golden-brown.)

Allow the rolls to cool, then cut off the top and hollow out the middle. Don’t cut out too much of the interior or the chili may soak right through the bread. Save the scraps to make croutons or a savory bread pudding.

Place the hollowed out rolls on a baking sheet.

Stuff them full of chili.

Top with cheese

and bake until it melts.

Top with your favorite chili condiments. Go TEAM!!!!



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5 thoughts on “Chili Bread Bowl for the Super Bowl

  1. These look great. I made a test batch this morning with the master recipe from the New Artisan Bread in Five Minutes. Some came out looking pristine and a others had some pretty ferocious splits. Any tips on getting the splitting under control? Maybe a very short slash at the top so it doesn’t extend down the side of the “bowl”?

  2. The New Healthy Bread in Five Minutes a Day
    Master Recipe – page 81

    I received this book as a gift a couple of days ago and have just mixed my first batch of the master recipe (w/o vital wheat gluten; water adjusted as instructed). It grew nicely at room temp and is now in the fridge. My question is about the flour…I used Turkey Red Heritage Whole Wheat and TRH White Wheat from Sunrise Flour Mill (Mpls), following your metric weight instructions. I’m wondering if you have tested this flour and if I should expect any unique results vs Gold Medal or Pillsbury. Excited to bake tomorrow!

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