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Chili in a Bread Bowl

Rated as 3.75 out of 5 Stars

"For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially 'hearty' main dish. --Kay Curtis, Guthrie, Oklahoma"
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55 m servings
Original recipe yields 6 servings


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  1. In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9-in. heart-shaped or round baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny. Spread into prepared pan, building up edges slightly. Bake at 425 degrees F for 25-30 minutes or until the center is firm and puffed and edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately.


  • Editor's Note: Chili recipe makes more than will fit in the bread bowl.


Read all reviews 4
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I made this mainly for the bread bowl....I followed the chili recipe loosley and made changes to suit our tastes. The bread bowl is a great idea, but I'm not sure I would make it again with chi...

for easier serving, make individual bread bowls.

The chili was not bad, I used black beans instead of kidney beans. The chili is not the problem with this recipe, in my opinion. The bowl comes out of the oven looking delicious, but then goes...

The chili was very good! I did brown my ground beef with garlic and salt and peper! Very easy to make and my DH loved it! The bread was weird alone you have to put the chili all over it! I th...