Hearty Chunky Beef Chili in a Crusty Sourdough Bread Bowl

This isn’t your average chili-it’s a chunky, beefy version loaded with black beans and colorful bell peppers, making it a satisfying meal no matter the weather. The best part? It’s served in a warm, crusty sourdough bread bowl that soaks up all the rich flavors.

Whether you’re looking for a cozy dinner or a crowd-pleasing lunch, this recipe delivers comfort and taste in every spoonful. Plus, it’s incredibly easy to prepare with pre-made chili and bread bowls.

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Ingredients

1 unit Beef ChiliView ingredient guideLike ingredientDislike ingredient

2 unit Sourdough Bread BowlView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Keep the chili frozen or refrigerated until ready to use.
2. To heat the chili, bring a pot of water to a boil. Place the sealed bag of chili in the boiling water and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner of the bag with scissors and pour into a serving bowl.
3. Alternatively, cut one corner of the bag and pour the chili into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, for 5-6 minutes. Be careful, as the container and chili will be very hot.
4. Preheat the oven to 350°F (175°C) with the rack in the middle position. Cut a 2- to 4-inch circle into the top of each sourdough loaf and remove the top. Scoop out the inside of the bread to create a bowl, leaving a thick wall. Brush the inside of each bread bowl with melted butter or olive oil. Place the bread bowls on a baking sheet and bake until lightly toasted and warmed through, about 7-8 minutes.
5. Fill each toasted bread bowl with the hot chili and serve immediately.

Recipe Tips

FAQ

Can I use homemade chili instead of pre-made?

Absolutely! This recipe is designed for convenience, but you can use any chunky beef chili you like. Just make sure it’s heated through before filling the bread bowls.

How do I store leftovers?

Store any leftover chili and bread bowls separately in airtight containers in the refrigerator. The chili will keep for up to 3 days and the bread bowls are best enjoyed the same day.

Can I make this recipe gluten-free?

Yes, simply use gluten-free bread bowls and ensure your chili is gluten-free. Check the labels of all ingredients to be safe.