I love to get requests from my readers. They provide some of the best ideas for blog posts. Like this one, for example.
After a reader inquired about a recipe for bread bowls, I set to work. My first attempt involved upside-down ceramic soup bowls covered with rolled-out bread dough. The result was a gorgeous looking bread bowl but it wasn’t all that great to eat because the soup couldn’t soak into the sides. Isn’t tearing and eating the soup-infused innards the best part of the whole experience? Rejected.
My next attempt went much better and involved the Really Crusty Rolls I shared with you a couple weeks ago. I divided the dough into 4 portions and formed each portion into a ball per the technique illustrated in this video. I finished the recipe exactly as specified.
After baking the rolls, a serrated knife is the perfect tool for carving a deep wedge out of the top of each roll.
Use your fingers to dig out the soft bread.
The finished bowl should look something like this.
Fill each bowl with your favorite kind of soup. What you see in the top picture is Cincinnati Chili, a favorite recipe of my daughter-in-law, who got it from her aunt who lives in Ohio. This is not Texas chili as you can tell from the addition of cinnamon, but this chili has it’s own charm. Since I have lived in Texas considerably longer than in Indiana where I grew up, I felt the need to double the chili powder specified in Julie’s recipe. Actually, I think I tripled it.
Although I can’t explain why, I love to pour this chili over a plate of spaghetti and top with Cheddar.
- 2 pounds ground beef
- ½ cup onion, chopped
- 1-1/2 teaspoon chili powder
- ½ teaspoon cinnamon
- 1-1/2 tablespoon white vinegar
- 1 16-ounce can tomato sauce
- 1-1/2 cup water
- 4 bay leaves
- 2 teaspoons salt
- ½ teaspoon black pepper
- 4 dashes Worcestershire sauce
- 2 15-ounce cans pork and beans
- Brown ground beef and onions. Drain excess grease.
- Stir in chili powder and cinnamon. Add remaining ingredients.
- Simmer in crock pot on LOW for 4-8 hours.