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I had some ground beef that needed using the other day and whilst looking for a tasty way to use it, I discovered this Chili-in-a-Bowl recipe in a small Grocery store Pillsbury cookbook I had entitled Country Cooking from their Home Cooking Library. It was published in 1994 and is a booklet I have had for a long time.
Somehow, wonder of all wonders, it didn’t get left behind when I came back to Canada from the U.K. So many of these books that I had collected through the years did. It’s a great little paperback book filled with simple recipes, that I have made many times through the years.
This was one that I had not made for some reason. Probably because when I got the book, we were a family of seven. The original recipe served six people. When I say seven, it was probably more like nine, because those two older boys of mine could really eat, and they have both ended up being stupendous cooks in their own right.
Anyways, I thought that I would make this chili-in-a-bowl but cut the recipe in half to make a much smaller amount. It intrigued me. The idea of my meal all being in a tasty little bread bowl like that.
The bowl goes together almost like a choux pastry. There is no yeast involved. It is quick and easy to make, and light, with a crisp crust which went very well with the chili.
The chili itself was very simple also. It goes together quickly and is ready to eat in about the same time as it takes to cook the bread bowl.
I enjoyed this with a salad on the side and it made for a very delicious, yet simple meal. I thought you might also enjoy it and so I am sharing it with you today. I hope you will give it a go and that you also enjoy it!
WHAT YOU NEED TO MAKE CHILI-IN-A-BOWL
It seems like a rather long list of ingredients, but most of them are simple things we usually have on hand most of the time.
For the bread bowls:
1/2 TBS cornmeal
1/3 cup (80ml) water
2 TBS butter
1/2 cup (63g) plain all-purpose flour
2 TBS grated Parmesan cheese
1/4 tsp salt
1/2 TBS chili powder (optional)
1 tsp baking powder
2 large eggs
For the chili:
1/2 TBS light olive oil
1/2 pound (227g) lean ground beef
1 medium onion, peeled and finely chopped
1/2 to 1 TBS chili powder
1/2 (16 oz/453g) tin of chopped tomatoes, undrained (freeze the remainder for another use)
1/2 (14 ounces/397g) of red kidney beans, drained and rinsed (Optional, freeze what you don’t use.)
3 ounces (85g) tomato paste (puree)
salt and pepper to taste
grated cheddar cheese to top
Chopped spring onions (optional)
sour cream (optional)
My cornmeal was a little bit on the coarser side, but it worked well. It is perfectly acceptable to use pre-grated Parmesan cheese in this so long as it is not the one in the green can that you don’t need to refrigerate. I used the chili powder, and it added a nice flavor to the bread bowls.
We buy our ground beef at a local farmer’s market. It is locally sourced, organic, grass fed and easily sourced. It does come frozen, so I usually brown off the whole pound when it is thawed and freeze half of it already browned, ready to use in any number of recipes.
I use the chopped tomatoes that come in tomato juice for a really nice tomato flavor. You can add a bit of beef stock to the chili if you think it is too thick. Just make sure you don’t add too much salt. That’s why I add the salt and pepper at the end. Its easy to add a bit if needed, but not so easy to remove if it is too salty.
HOW TO MAKE CHILI-IN-A-BOWL
This really goes together very simply and easily. You can make the bowls ahead of time if you wish. If you are feeling really lazy you could simply make the bread bowls and fill them with canned chili, but I really hope you make the simple chili as well. The two together are delicious.
Preheat the oven to 425*F/220*C/ gas mark 7. Butter your pie dishes and dust with the cornmeal.
To make the bowls, heat the water along with the butter to a boil. Reduce the heat to low.
Add the flour, salt, Parmesan cheese, chili powder and baking powder. Beat vigorously until the mixture forms a ball. Remove from the heat.
Let cool to lukewarm. Beat in one egg until thoroughly amalgamated and smooth. Repeat with the other egg.
Divide between the prepared pans, spreading out evenly. Bake in the preheated oven for 20 to 25 minutes. (A well will form in the center and the edges will puff up.)
Make a shallow slit on the top surface of the bottom to let the steam escape. Cool for five minutes before using.
Make the chili while the bowls are baking. Heat the oil in a skillet. Once hot add the ground beef and onions. Cook, stirring, until the beef is browned and the onions softened.
Add the chili powder, tomatoes, tomato puree and drained kidney beans (if using). Simmer uncovered for 10 minutes, Stirring occasionally. (If you think it is too thick, you may add a touch of beef stock to thin.) Taste and adjust seasoning as needed with salt and pepper.
To serve, remove the bread bowls to heated plates. Spoon a portion of hot chili into the center of each and top with cheese to serve.
Pass sour cream, spring onions, etc. at the table and let people add their own.
This was really, really good. The bread bowls were very easy to make. I think you could use them for a multiple of soups or stews, not just chili. Simply leave out the chili powder in the bread bowls if you do.
I enjoyed this as written with the chili and some cheese melted over top. I did not have any spring onions or sour cream, but I really wished that I had because this would have turned something which was already delicious into something which was very tasty indeed!
I highly recommend this recipe. If you are wanting to make it to serve more people, simply message me for the quantities to make six servings.
You may be wondering what you can do with the other 1/2 pound of ground beef. Here are a couple of delicious recipes that you could use it in!
GROUND BEEF & BARLEY SOUP - A hearty and delicious soup with loads of vegetables and chewy barley plus ground beef in a flavorsome broth. This always goes down a real treat. Serve with crackers or crusty bread.
BEEF STROGANOFF CASSEROLE – Simple ingredients put together in the most delicious way. With creamy noodles, ground beef, mushrooms, etc. This can totally be made a day ahead of when you want to serve it. Simply cover it with plastic wrap and chill. Bring it to room temperature prior to baking it.
Yield: 2 – 3 servings
Author: Marie Rayner
Chili-in-a-Bowl
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
The easily prepared batter in this recipe bakes like magic into a light and crispy bowl, perfectly sized to hold Individual servings of a very quick and easy to make chili. You will need three small (4 inch) or two (6-inch) pie dishes for this recipe.
Ingredients
For the bread bowls:
1/2 TBS cornmeal
1/3 cup (80ml) water
2 TBS butter
1/2 cup (63g) plain all-purpose flour
2 TBS grated Parmesan cheese
1/4 tsp salt
1/2 TBS chili powder (optional)
1 tsp baking powder
2 large eggs
For the chili:
1/2 TBS light olive oil
1/2 pound (227g) lean ground beef
1 medium onion, peeled and finely chopped
1/2 to 1 TBS chili powder
1/2 (16 oz/453g) tin of chopped tomatoes, undrained (freeze the remainder for another use)
1/2 (14 ounces/397g) of red kidney beans, drained and rinsed (Optional, freeze what you don’t use.)
3 ounces (85g) tomato paste (puree)
salt and pepper to taste
grated cheddar cheese to top
Chopped spring onions (optional)
sour cream (optional)
Instructions
Preheat the oven to 425*F/220*C/ gas mark 7. Butter your pie dishes and dust with the cornmeal.
To make the bowls, heat the water along with the butter to a boil. Reduce the heat to low.
Add the flour, salt, Parmesan cheese, chili powder and baking powder. Beat vigorously until the mixture forms a ball. Remove from the heat.
Let cool to lukewarm. Beat in one egg until thoroughly amalgamated and smooth. Repeat with the other egg.
Divide between the prepared pans, spreading out evenly. Bake in the preheated oven for 20 to 25 minutes. (A well will form in the center and the edges will puff up.)
Make a shallow slit on the top surface of the bottom to let the steam escape. Cool for five minutes before using.
Make the chili while the bowls are baking. Heat the oil in a skillet. Once hot add the ground beef and onions. Cook, stirring, until the beef is browned and the onions softened.
Add the chili powder, tomatoes, tomato puree and drained kidney beans (if using). Simmer uncovered for 10 minutes, Stirring occasionally. (If you think it is too thick, you may add a touch of beef stock to thin.) Taste and adjust seasoning as needed with salt and pepper.
To serve, remove the bread bowls to heated plates. Spoon a portion of hot chili into the center of each and top with cheese to serve.
Pass sour cream, spring onions, etc. at the table and let people add their own.
Notes
The bun/bowls can be made up to four hours ahead of time. Leave at room temperature, uncovered until ready to serve.
Did you make this recipe?
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