Best 20 Chili Bread Recipes

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**Chili Bread: A Savory and Aromatic Journey**

Indulge in the tantalizing aroma and delectable flavors of chili bread, a culinary masterpiece that seamlessly blends the warmth of chili peppers with the comforting embrace of freshly baked bread. This savory treat offers a unique sensory experience, captivating taste buds with a subtle heat that complements the bread's soft and fluffy texture.

Explore a collection of chili bread recipes, each offering a distinct interpretation of this delightful dish. From the classic chili cheese bread, bursting with melted cheese and a hint of spice, to the tantalizing green chili bread, featuring the vibrant flavors of roasted green chilies, this article presents a diverse range of recipes to satisfy every palate.

Uncover the secrets of creating the perfect chili bread, with step-by-step instructions and helpful tips to guide you through the baking process. Learn how to select the right type of chili peppers, ensuring the desired level of heat, and discover the art of incorporating them into the bread dough to achieve a harmonious balance of flavors.

Embark on a culinary adventure as you explore the versatility of chili bread. Discover creative ways to incorporate it into your meals, whether as a hearty breakfast toast, a delectable side dish, or an irresistible appetizer. With its undeniable charm and versatility, chili bread promises to become a staple in your kitchen, offering endless opportunities for culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD



Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread image

Provided by Bobby Flay

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 46

1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
Dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
Chopped cilantro leaves, for garnish
Cumin Crema, recipe follows
Avocado Relish, recipe follows
Red Onion Relish, recipe follows
Fry Bread, recipe follows
1 pint creme fraiche, Mexican crema or sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro leaves
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
Salt and pepper
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
  • Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
  • Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
  • Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
  • In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
  • Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
  • Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
  • Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

CORN BREAD-TOPPED CHICKEN CHILI



Corn Bread-Topped Chicken Chili image

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 19

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Nutrition Facts :

CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY



Chili-cheese Garlic Bread Rolls Recipe by Tasty image

Here's what you need: onion, garlic, ground beef, salt, pepper, tomato sauce, cumin, dried oregano, chili powder, kidney bean, butter, garlic, fresh parsley, grated parmesan cheese, dinner rolls, shredded cheddar cheese, sour cream, green onion

Provided by Alix Traeger

Categories     Dinner

Yield 12 servings

Number Of Ingredients 18

1 onion, diced
3 cloves garlic, minced
1 lb ground beef
1 teaspoon salt
½ teaspoon pepper
15 oz tomato sauce, 1 can
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
15 oz kidney bean, 1 can, drained and rinsed
¼ cup butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated parmesan cheese
12 dinner rolls
½ cup shredded cheddar cheese
sour cream, to serve
green onion, sliced, to serve

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
  • Add the garlic and cook for two minutes.
  • Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
  • Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
  • Reduce the heat to low, cover and simmer for 1 hour.
  • Remove lid and stir in kidney beans.
  • Preheat the oven to 400°F (200°C).
  • In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
  • Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
  • Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
  • Spoon the chilli into the holes of the toasted rolls.
  • Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
  • Serve topped with sour cream and green onions.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 2 grams

CHILI IN BREAD BOWLS



Chili in Bread Bowls image

Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers. -:Nancy Clancy Standish, Maine

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 9 servings.

Number Of Ingredients 19

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
1 tablespoon canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender., Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.

Nutrition Facts : Calories 420 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 947mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 9g fiber), Protein 29g protein.

BREAD BOWL CHILI



Bread Bowl Chili image

I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1/2 pound ground beef
1/2 pound ground pork
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 jalapeno pepper, seeded and chopped
12 hard rolls (about 4-1/2 inches), optional
Shredded cheddar cheese, sliced green onions and sour cream, optional

Steps:

  • In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,, shredded cheddar cheese, sliced green onions and sour cream if desired.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY



Chili-Cheese Corn Bread Poke Cake Recipe by Tasty image

Here's what you need: milk, large eggs, all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, unsalted butter, nonstick cooking spray, olive oil, large yellow onion, ground beef, salt, black pepper, paprika, garlic powder, chili powder, cumin, crushed tomato, shredded mexican cheese blend, sour cream, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 12 servings

Number Of Ingredients 22

3 cups milk
3 large eggs
2 cups all-purpose flour
3 cups yellow cornmeal
3 teaspoons salt
3 teaspoons baking powder
1 teaspoon baking soda
10 tablespoons unsalted butter, melted
nonstick cooking spray, for greasing
2 tablespoons olive oil
1 large yellow onion, diced
2 lb ground beef
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons cumin
28 oz crushed tomato, 1 can
1 cup shredded mexican cheese blend
sour cream, for serving
scallion, thinly sliced, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  • In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  • Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  • Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  • Pour the cornbread batter into the pan, smoothing the top with a spatula.
  • Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  • In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  • Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  • Add the crushed tomatoes and stir. Simmer for 10 minutes.
  • Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  • Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  • Bake for 3 minutes, or until the cheese is melted.
  • Slice and serve with sour cream, scallions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 618 calories, Carbohydrate 49 grams, Fat 32 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams

CHILI-RUBBED STEAK & BREAD SALAD



Chili-Rubbed Steak & Bread Salad image

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
2 cups cubed multigrain bread
2 tablespoons olive oil
1 cup ranch salad dressing
2 tablespoons finely grated horseradish
1 tablespoon prepared mustard
3 large tomatoes, cut into 1-inch pieces
1 medium cucumber, cut into 1-inch pieces
1 small red onion, halved and thinly sliced

Steps:

  • Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.

HOMEMADE BREAD BOWLS FOR CHILI MADE IN BREAD MAKER



Homemade Bread Bowls for Chili made in bread maker image

I got sick of waiting to go to a restaurant to get that warm bread bowl filled with a salad, soups or chili. Now I can have them at home! This recipe is your basic recipe with some adjustments to make it slightly seasoned for chili, and the regular version, unseasoned is below. Depending on what you are making you can add a...

Provided by Barbara Kavorkian

Categories     Other Breads

Time 2h45m

Number Of Ingredients 7

1 c warm water (110 - 115 degrees)
3 c flour (bread flour or ap flour)
1 tsp salt
1 Tbsp olive oil
1 tsp sugar
1 pkg active dry yeast (2 1/4 tsp)
1 Tbsp chili powder

Steps:

  • 1. Place the ingredients in the order listed into the bread machine and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoup part of the inside out.
  • 2. For other seasonings, replace chili powder with other spices. Depending on what you are substituting, I would go shy rather than overboard with the spice. I have used italian seasonings 1 tsp each of oregano and basil and it has not been too strong. For plain bread bowls, do not use seasoning.

GREEN CHILI CORN BREAD



Green Chili Corn Bread image

Categories     Bread     Bake     Super Bowl     Vegetarian     Cinco de Mayo     Cheddar     Cornmeal     Hot Pepper     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 12

3 poblano chilies (about 7 ounces total)*
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
  • Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.
  • Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)

SUNNY'S EASY CHILI CHEESE FRENCH BREAD PIZZA



Sunny's Easy Chili Cheese French Bread Pizza image

Provided by Sunny Anderson

Categories     main-dish

Time 1h30m

Yield 16 slices

Number Of Ingredients 15

One 2-foot-long wide loaf French bread, sliced in half lengthwise
1/4 cup herbed garlic butter, melted
4 cups Sunny's 5-Ingredient Chili, recipe follows
1 cup shredded mozzarella (from a block)
1 cup shredded sharp Cheddar (from a block)
16 slices fresh jalapeno (from 1 to 2 jalapenos)
2 scallions, chopped on the bias
1/4 cup chopped fresh cilantro
Hot sauce, for topping
Mexican crema, for drizzling
1 large onion, chopped
2 to 3 tablespoons chili powder
2 1/2 pounds ground chuck
Two 10-ounce cans diced tomatoes and green chiles
One 16-ounce can black, pinto or kidney beans, drained

Steps:

  • For the pizza: Preheat the oven to 400 degrees F.
  • Remove a bit of bread from the inside of each bread half, leaving about 1 inch of bread in the base. Brush the insides and edges with the garlic butter and place the bread on a baking sheet. Bake until golden on the edges, about 10 minutes. Remove from the oven.
  • Evenly distribute the Chili along the length of the bread. Sprinkle the cheese over the top and arrange the jalapenos so there will be one slice on each serving. Bake until the cheese is melted and the edges of the bread are golden, 15 to 18 minutes.
  • For the garnish: Top the pizza with the scallions, cilantro, a few shakes of hot sauce and a drizzle of crema. Slice each half into 8 pieces. Serve immediately.
  • Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING



Corn Bread, Green Chili and Pine Nut Stuffing image

Provided by Michael McLaughlin

Categories     Nut     Pepper     Side     Bake     Thanksgiving     Stuffing/Dressing     Pine Nut     Hot Pepper     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Easy Corn Bread
1 cup raisins
1/3 cup tequila
2 large poblano chilies*
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Steps:

  • Cool corn bread completely. Cover and let stand at room temperature overnight.
  • Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
  • Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
  • Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE



Corn Bread-Topped Black Bean Chili Casserole image

Savor chili and cornbread all wrapped up in a cozy baked casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 oz) black beans with cumin and chili seasonings, undrained
1 1/2 cups frozen mixed vegetables
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2 tablespoons milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

  • Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
  • In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
  • Bake uncovered 20 to 25 minutes or until topping is golden brown.

Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g

CHEDDAR-CHILI BREAD TWISTS



Cheddar-Chili Bread Twists image

Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1-1/4 cups buttermilk
2 cups shredded cheddar cheese
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs
1/2 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
TOPPING:
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
Grated Parmesan cheese

Steps:

  • In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.

Nutrition Facts : Calories 350 calories, Fat 11g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 373mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

BREAD BOWL CHILI



Bread Bowl Chili image

Good Idea: For extra spice, add 1/4 teaspoon of cayenne pepper to the chili when simmering.

Provided by Rev BJ Friley

Categories     Beef

Time 40m

Number Of Ingredients 13

FOR THE BREAD BOWL
1 large round bread loaf
FOR THE CHILI
1 medium jalapeno pepper, diced
12 oz lean ground beef
2 tsp olive oil
2 medium yellow onions, chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1 cup)
1 Tbsp chili powder
1 can(s) (14 1/2 oz.) whole tomatoes
1/4 c tomato paste, no salt added
1 can(s) (8 1/2 oz.) red kidney beans, drained and rinsed
1 can(s) (7 oz.) whole kernel corn, drained

Steps:

  • 1. MAKING THE BOWL: Using a serrated knife, slice off about an inch from the top of the bread.
  • 2. Carve out a "bowl" from within the bread, leaving about 1 inch inside.
  • 3. MAKING THE CHILI: To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
  • 4. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
  • 5. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook stirring, for 5 minutes.
  • 6. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
  • 7. Ladle chili into bread bowl and serve immediately.

CHILI-CHEESE SPOON BREAD



Chili-Cheese Spoon Bread image

Patricia Barkman's versatile casserole can serve as a snappy side dish or a meatless meal with mass appeal. "My father raves about it," she notes from Riverton, Manitoba.

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 13

1/2 cup egg substitute
1 large egg
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (8-1/4 ounces) cream-style corn
1 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese
1 cup shredded reduced-fat Mexican cheese blend or part-skim mozzarella cheese
1 can (4 ounces) chopped green chilies, drained
1/2 cup cornmeal
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 213 calories, Fat 10g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

CHILI BREAD



Chili Bread image

I know I may be weird, but I love canned chili. This recipe jazzes it up a little and is one of my favorites.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 10

1 loaf French bread (1 lb.)
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chili without beans
1 cup spaghetti sauce
2 garlic cloves, minced
salt and pepper
1 medium tomatoes, chopped
2 green onions, thinly sliced
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • Cut bread in half lengthwise.
  • Place cut sides up on a foil-covered baking sheet.
  • In a bowl, mix together the beans, chili, spaghetti sauce, garlic, salt and pepper; spread mixture evenly over the bread.
  • Top with tomatoes and green onions.
  • Sprinkle evenly with mozzarella and parmesan cheese.
  • Bake at 350°F for 10-12 minutes or until cheese is melted.
  • Slice and serve.

CHILI BREAD



Chili Bread image

This is a spicy bread, good with black bean soup. Make it for the chili lover in your life.

Provided by Joe Beck

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 10

Number Of Ingredients 12

⅞ cup beer
1 teaspoon beef bouillon
¼ teaspoon ground cayenne pepper
¼ teaspoon hot chile oil
1 tablespoon olive oil
2 ¼ cups bread flour
⅛ teaspoon ground cumin
1 tablespoon dried minced onion
1 teaspoon chili powder
¼ teaspoon garlic powder
½ teaspoon salt
2 teaspoons active dry yeast

Steps:

  • Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the French Bread or White Bread setting, and then press Start.

Nutrition Facts : Calories 28 calories, Carbohydrate 1.7 g, Fat 1.6 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 164.6 mg, Sugar 0.2 g

VEGETARIAN CHILI WITH CORN BREAD TOPPING



Vegetarian Chili With Corn Bread Topping image

The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.

Provided by Nigella Lawson

Categories     dinner, weekday, casseroles, main course

Time 1h35m

Yield 8 servings

Number Of Ingredients 26

2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
2 cups sour cream
1 cup chopped cilantro

Steps:

  • To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
  • Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
  • For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
  • Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
  • Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

CHILI CORN BREAD SALAD



Chili Corn Bread Salad image

This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.

Provided by Cassie *

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 16

1 pkg ( 8-1/2 ounces) corn bread/muffin mix
1 can(s) (4 ounces) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp dried oregano
pinch rubbed sage
1 c (8 ounces) sour cream
1 c mayonnaise
1 pkg ranch salad dressing mix
2 can(s) (15 ounces each) pinto beans, rinsed and drained
2 can(s) (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes,chopped
1 c chopped, green pepper
1 c chopped, green onions
1/2 c black olives, sliced ( optional )
10 - 12 slice bacon, cooked and crumbled
2 c shredded, cheddar cheese

Steps:

  • 1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • 2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
  • 3. This is a very well received salad...guests will love it. Enjoy!

CHILI BREAD



Chili Bread image

Dressed-up chili, sprinkled with colorful red tomatoes, green onions and mozzarella cheese, make a tasty topping for a loaf of crusty French bread. "This filling open-face sandwich tastes terrific and can be made in minutes," comments Marian Dinwiddie of Roy, Washington.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 loaf (1 pound) French bread
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chili without beans
3/4 to 1 cup spaghetti sauce
1 garlic clove, minced
1 medium tomato, chopped
2 green onions, thinly sliced
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Cut bread in half lengthwise; place with cut side up on a foil-lined baking sheet. In a large bowl, combine the beans, chili, spaghetti sauce and garlic; spread over cut sides of bread., Top with tomato and onions. Sprinkle with cheeses. Bake at 350° for 10-12 minutes or until the cheese is melted.

Nutrition Facts :

Tips:

  • Use good quality chili powder: The flavor of chili bread heavily relies on the quality of chili powder you use. Make sure to use a good quality, flavorful chili powder to get the best results.
  • Don't overmix the batter: Overmixing the batter can result in tough bread. Mix just until the ingredients are combined.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling when you slice it.
  • Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.

Conclusion:

Chili bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, toast, or served as a side dish with soup or chili. With its slightly spicy flavor and tender crumb, chili bread is sure to be a hit with everyone who tries it.

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