Cornbread Chili Bowl | Hungry AF
Why eat chili out of a regular bowl when you can eat it out of a cornbread bowl?
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INGREDIENTS
For the chili:
1 lb lean ground beef
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup red onion, diced
4 garlic cloves, minced
½ cup canned red beans, drained and rinsed
28 oz canned crushed tomatoes
1 tsp cumin
1 tsp cayenne
1 tsp paprika
2 tsp worcestershire sauce
salt and pepper, to taste
shredded cheddar cheese to serve
sour cream to serve
For the cornbread bowl:
½ cup melted butter
½ cup sugar
2 eggs
1 ½ cups milk
1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
½ tsp salt
RECIPE
In a pot, brown the ground beef and stir in onions, garlic, peppers, spices, salt and pepper. Cook for about 10 minutes on medium-high heat.
Add crushed tomatoes, beans, and worcestershire sauce. Stir well, cover, and cook on low heat for 1-2 hours.
Preheat oven to 375F. In a large bowl, whisk melted butter and sugar together. Then mix in the eggs and milk, until fully combined.
In another bowl, combine flour, cornmeal, baking powder, and salt.
Stir dry ingredients into the wet ingredients, until well combined.
Pour the batter into a greased baking dish, and bake for about 25-30 minutes. Test doneness by inserting a toothpick in the center. The cornbread is ready when it comes out clean. Set aside to slightly cool.
Use a small knife to cut out a well in the center of the cornbread.
Fill the center of the cornbread bowl with chili, and then top with cheese and sour cream.
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4 Ingredient Crusty Bread Bowls
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INGREDIENTS:
4 1/3 cup all purpose flour, plus extra for kneading and dusting
1 package instant or rapid rise yeast (2 1/4 tsp if measuring from bulk)
1 TBSP kosher salt
1 1/2 cups very warm water (not hot water, about 120F)
olive oil for greasing the bowl
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With only 4 ingredients, this easy bread bowl recipe could not be simpler to put together! Water, flour, yeast, salt are the only 4 ingredients you need to create perfectly crusty bread bowls for your favorite soup or dip!
#breadbowl #easybreadrecipe #bakerbettie
Chili and Cornbread Bowl For My Clients | Full Recipe | Private Chef | Personal Chef |
This easy chili recipe is sure to warm you up and put a smile on your face. This quick and simple recipe is perfect for any occasion????
Ingredients:
1.5 pounds Ground Beef (or Ground Turkey)
1 Medium Yellow Onion, diced
3 tsp Garlic, minced
1 tbsp Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Chili Powder
1 1/2 tsp Ground Cumin
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp White Sugar
1 16oz. can Dark Red Kidney Beans
1 28 oz. can Diced Tomatoes
1 28 oz. can Crushed Tomatoes
2 tbsp Tomato Paste
32 oz. Beef Stock
1 box Jiffy Cornbread
1 Egg
1/3 cup Milk
1/4 cup of Sour Cream
1 tsp Honey
1 Jalapeños, diced (optional)
1/3 cup Cheddar Cheese, shredded
1 tsp Sour Cream
Green Onion, sliced
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Homemade Chili In A Homemade Bread Bowl (Crock Pot Chili)
Today Donna smokes some weed (Medical Marijuana), chops an onion, chops some celery, does some bong tokes, talks about some stuff, fills the crock pot w/ the ingredients for chili, sets the time on the crock pot, talks about adding spices to the chili, makes some homemade bread bowls to put the chili in, add some ghost pepper (Bhut Jolokia) flakes to the chili, put the homemade bread bowls into the oven, digs out the inside of the homemade bread bowls, makes a plate of chili and toast, I test out the chili for her, talk about some other stuff and yeah... Eh? Fucking Rights!✌
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Eddy Dampier
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BROCCOLI CHEDDAR SOUP (In A Homemade Bread Bowl!)
To get $5 off your own personalized Magic Spoon variety pack and get a head start on your health and fitness resolutions, click this link: and use code BRIANLAGERSTROM at checkout. Soup served in bread bowls was so hot in the 90s. My take? Relax, it’s just a fun and efficient (albeit kind of silly) way to eat soup. I mean, you can eat the bowl, you guys.
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METAL PIZZA PEEL:
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
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9 FILET KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
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MY FAV STAINLESS BOWL:
FOIL BREAD LID:
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RECIPE:
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BREAD BOWL:
▪360g or 1 1/2c warm water (86F/30C)
▪3g or 1tsp instant yeast
▪15g or 1Tbsp white distilled vinegar
▪110g ripe poolish (Stir together 55g or 1/4c warm water, small pinch instant yeast, 55g or 1/2c bread flour, cover and allow to rise at room temp for 12-24hrs)
▪550g or 4 3/8c bread flour
▪11g or 2tsp salt
Add ingredients including all of the poolish to a bowl and stir to combine until a clump has formed. Continue to mix with a very wet hand until fully combined and no longer clumpy. To us a stand mixer instead, just mix to combine.
Cover and allow to rise for 30min. Conduct strength building folds (stretch and folds and slap and folds) as shown @1:45. Cover and ferment for another 30min. Repeat the stretch and folds/slap and folds. Cover and ferment for 1 hour.
Flip floured dough onto floured work surface then divide dough into 4 even (250ish grams) pieces. To shape degas, then follow shaping instructions as shown @2:58. Place shaped balls onto parchment and proof covered at room temp on a non-stone or steel surface for 60-90min.
Split parchment onto 4 quadrants so that each dough ball is on it’s own small piece of parchment. Mist with water then score the top of each dough ball.
Transfer dough balls onto preheated pizza stone, spritz with water again, cover, and bake at 460F/240C for 15min.
After 15min CAREFULLY remove lid (escaping steam will be v hot). Rotate loaves and spread apart. Continue baking for 20min.
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SOUP
▪350g or 1 large white onion, small diced
▪125g or 1 small bulb fennel, small diced
▪20g or 6 cloves garlic, minced
▪125g or 1 large carrot, medium diced
▪250g or 2 small yukon gold potatoes, medium diced
▪375-400g or 3-4 small heads broccoli, medium diced
▪75g or 1/3c olive oil
▪Salt
▪50g or 1/3c flour (gluten free flour works too)
▪1500g or 6 C. chicken stock
▪250g or 1c heavy cream
▪225g or about 1 3/4c - 1 7/8c cheddar cheese (shredded)
Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.
When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.
Garnish with black pepper and an additional pinch of shredded cheese!
#broccolicheddar #breadbowl #broccolicheddarsoup
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Beef Chili in a Bread Bowl
Full recipe available at
We love Mexican food and to celebrate our love, we've made for you this delicious beef chili. If that doesn't catch the eye, the bread bowl will surely do! You don't need to make it yourself, you can buy some bread rolls (or burger buns) and use them as the perfect bowl for your savory chili.
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