Chili Bread Bowl

Angela Barrett
Meet the Chef!
Angela Barrett
Angela Barrett is a self-proclaimed foodie. She writes for Big Bear's Wife, where she shares recipes, restaurant reviews and craft tutorials. She started cooking at the age of 21 when she married her husband, with the goal of becoming the "perfect housewife" and getting her husband to eat something other than steak and potatoes.
Recipe Details

1 KING'S HAWAIIAN Original Hawaiian Sweet Round Bread or King's Hawaiian Honey Wheat Round Bread

1 pound ground beef

1 pound mild sausage

32 ounces of Red Kidney Beans (canned)

28 ounces Tomato sauce

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon Onion Powder

salt and pepper to taste

1 teaspoon sugar

1 cup cheddar cheese (use extra for the top)

Step 1
In a large skillet, brown the ground beef and sausage. In a large stock pot, combine tomato sauce, beans and seasonings. Bring to boil and then reduce to a simmer. Add cooked beef and sausage to sauce. Let simmer 30 minutes or until beans are tender. Add in cheese, stir until melted. (Save a little cheese for the top, or use extra cheese on the top when serving)
Step 2
For the bread bowl: Carefully use a sharp knife to cut the top of the round bread, angle the knife down to cut the center out of the bread. This will create the bowl. Be extra careful not to cut the sides or the bottom. Once chili is ready, pour it into the bread bowl.

Angela Barrett says:

*We let our chili soak into the bread, shared the chili and then shared the chili soaked bread, but you could keep it all for yourself*

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In this recipe!
Original Hawaiian Sweet Round Bread Shop online
Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.