Susie’s Cincinnati Chili in Home-baked Bread Bowls

Susie's Cincinatti Chili in Bread Bowl-2.jpg

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.

Homemade Bread Bowls from the Bread Machine (1 of 2)

Use your fingers to dig out the soft bread.

Homemade Bread Bowls from the Bread Machine

The finished bowl should look something like this.

Bread Bowls-2.jpg

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.

Cincinnati Chili
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 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
Instructions
  1. Brown ground beef and onions. Drain excess grease.
  2. Stir in chili powder and cinnamon. Add remaining ingredients.
  3. Simmer in crock pot on LOW for 4-8 hours.

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{ 3 comments… read them below or add one }

Betty February 9, 2014 at 9:50 pm

My husband likes to get his soup in bread bowls when we go out to certain eateries- he’d love it if he could get it at home! The chili looks good too- I’ve never used cinnamon in it before. :)

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Lisa February 11, 2014 at 7:02 pm

I couldn’t wait so I made your crusty recipe and made it into 6 rolls cause none of us wanted a large bread bowl! I cheated and served Boudin’s Clam chowder from Costco in each and it was such a hit and so many compliments from the family! It’s a winner! Thank you for all you do!!!

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Susie February 13, 2014 at 9:18 am

Yes this recipe is a favorite in our meal rotation! If your eaters want more spicy chili taste, I agree it needs more chili powder. But for my small kiddos I keep the chili powder amount as specified in original recipe since they don’t do spicy stuff yet. This is a favorite among everyone in my family! If 4 hours in crock pot sounds too long for a cooking time this recipe will also do well being cooked in the stove for 1-2 hours in large saucepan. I often made it this way when working full time with not much time to let it cook as long. It also freezes well, which is great to divide into small containers & pack in a lunch for work.

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