dynamite chili in a bread bowl

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Looking for a chili recipe that’s spicy but not TOO spicy? This one is so delicious it will knock your socks off. Use canned chili beans (NOT kidney beans) for this recipe. For the bread bowls, simply hollow out some firm on the outside, soft on the inside Kaiser rolls and you’re in business!

~Dynamite Chili~

2 lbs. ground chuck

1 lb. mild Italian sausage (bulk, not links)

3 (15 oz. cans) chili beans (drained)

1 (15 oz. can) chili beans in hot sauce

1 (28 oz. can) fire roasted, diced tomatoes with juice (we love Muir Glenn)

1 (6 oz. can) tomato paste

1 large onion, chopped

3 stalks celery, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 Serrano chilie peppers, seeded and chopped fine

2 teaspoons minced, fresh garlic

1/4 cup chopped, fried bacon bits

1 package dry onion soup mix

1/2 cup beer

1/4 cup chili powder

3 Tablespoons Worcestershire sauce

1 Tablespoon oregano, dry

1 Tablespoon cumin

1 Tablespoon Sriracha hot sauce

1 Tablespoons basil, dry

1 teaspoon unsweetened Dutch cocoa powder

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 Tablespoon paprika

1 teaspoon sugar



sour cream

extra sharp cheddar cheese, grated

black olive slices

fresh cilantro, chopped

Crumble ground chuck and sausage into a skillet over medium high heat. Cook until evenly browned. Drain excess grease. In same skillet, cook bacon until crispy. Drain, chop, add to other meat.

In same skillet brown onion, bell peppers and celery (add a little olive oil to pan if needed.)

Place meats and sauteed veggies in a large crock pot. Add: beans, diced tomatoes, tomato paste, chilie peppers, and garlic. Mix well. Add soup mix, beer, sugar, Worcestershire sauce, Sriracha and all seasonings. Mix well. Cook on high for 3 hours. Garnish with suggested garnish ingredients or whatever you wish.

like your chili with corn bread? Serve this with Robin’s Corn Bread. (instead of bread bowls)



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