North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/5734/Chili_Bread_Bowls
Chili Bread Bowls
Yield: 4 servings
Preparation Time: 1 hour
Ingredients
| 1 | tablespoon | olive oil | |
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| 1 | pound | lean ground beef | |
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| 1 | medium onion, chopped | ||
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| 1 | clove | garlic, finely minced | |
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| 1 | jar | (25 ounces) marinara sauce | |
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| 1/2 | cup | water | |
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| 2 | cans | (15 1/2 ounce each) light red kidney beans, rinsed and drained | |
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| 1 | can | (15 1/2 ounce) black beans, rinsed and drained | |
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| 1 | teaspoon | cumin | |
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| 1 | tablespoon | chili powder | |
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| Salt and pepper to taste | |||
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| Tabasco sauce, to taste | |||
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| Pepper to taste | |||
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| 4 | (16 ounces each) Sourdough bread boule | ||
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| Shredded Sharp cheddar cheese | |||
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| Chopped fresh onion | |||
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Directions:
Pour olive oil in large saucepan, brown ground beef over medium high heat. Add onion and garlic. Cook until onion is soft, about 5 minutes.
Add marinara sauce and water. Bring to a boil then turn down to simmer and add beans. Add cumin and chili powder. Add salt and pepper to taste and simmer until mixture thickens. Add hot sauce to taste.
Serve in sourdough bread bowls. Top with grated sharp cheddar cheese and chopped fresh onion.
Please note that some ingredients and brands may not be available in every store.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/5734/Chili_Bread_Bowls
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