Bread Bowl Chili

• For the Bread Bowl
• 1 loaf round bread (large)
• For the Chili
• 1 medium jalapeno pepper, diced
• 12 ounces lean ground beef
• 2 teaspoons olive oil
• 2 medium yellow onions, chipped (about 2 cups)
• 1 medium green bell pepper, chopped (about 1 cup)
• 1 tablespoon chili powder
• 1 (14 1/2 ounce) can whole tomatoes
• 1/4 cup no-added-salt tomato paste
• 1 (8 1/2 ounce) can red kidney beans, drained and rinsed
• 1 (7 ounce) can whole kernel corn, drained

1. Using a serrated knife, slice off about an inch from the top of the bread.
2. Carve out a bowl from within the bread, leaving about 1 inch inside.
3. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
4. Drain beef.
5. In the same skillet, heat oil over medium heat.
6. Add onions;cook, stirring, for 5 minutes.
7. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
8. Add beef, tomatoes with liquid and tomato paste; bring to a boil.
9. Reduce heat to low; simmer for 25 minutes, Add beans and corn; cook 5 minutes longer.
10. Ladle chili into bread bowl and serve immediately.

bread, bread, jalapeno pepper, lean ground beef, olive oil, yellow onions, green bell pepper, chili powder, tomatoes, tomato paste, red kidney beans, whole kernel corn

Taken from www.food.com/recipe/bread-bowl-chili-60739 (may not work)