Chili Cauldrons
With or without the bread bowls, this chili is creative and cozy.
Print Recipe
Ingredients
- 22 ounces French bread dough
- 1 tablespoon oil
- 2 boneless skinless chicken breast halves chopped
- 1 red bell pepper chopped
- ¼ cup red onion chopped
- 16 ounces chili beans drained
- 10 ounces corn
- 10 ounces mild red enchilada sauce
- ¾ cup sour cream
- ½ cup ketchup
- 1 ounce taco seasoning
- 1 teaspoon basil
- ½ cup Miceli's Mexican Style Cheese shredded
Instructions
- Preheat your oven to 350°F.
- Add the dough to a foil-lined baking sheet, roll it into 6 balls, and then let it bake for about 25 minutes.
- Add the oil, chicken, pepper, and onion to a pan over medium-high heat, and then let them cook for about 4 minutes.
- Add the beans, corn, sauce, sour cream, ketchup, seasoning, and basil, and then bring the mixture to a boil.
- Reduce the heat to medium-low, and then let it cook for about 10 minutes.
- Hollow out the bread, and then add the chicken mixture and cheese.
Notes
Store the bowls and filling separately so the bread remains fresh. You'll want to eat more than one!