Tuesday, March 04, 2008

chili bread bowls

At The Shed in Stowe, Vermont, they serve their chili in yummy bread bowls with melty, crusty cheese baked on top. I never get it though, cause I don't eat beef. Recently, Col and I discovered we could just as easily make this comfort food concoction right at home. That's right. You can buy these pretty little buns at the supermarket and fill them with your own homemade chili. Here's how:

With a serrated knife, cut a circle out of the top. (This is a fun thing to do with a group of friends—some people like cutting out circular tops, some square, some big, some small.) Scoop out the innards with your fingers and reserve for another use. Toast the bowls in a 350 degree oven for about 5 minutes until crispy. Remove the bread bowls from the oven and place on a baking sheet. Line the bottom of the bowls with grated Vermont cheddar cheese. Ladle in some hot chili. Then sprinkle some more cheddar on top. Return the bowls to the oven and cook until the cheese is nice and melty.

We made them with this delicious Multi-Bean Chili recipe from EatingWell.

Give it a try! It's the perfect warming winter meal.

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