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Ultimate Make-Ahead Tailgate Chili in a Bread Bowl

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A deeply flavorful, make-ahead chili served in a toasted sourdough bread bowl. Perfect for tailgating, this hearty dish features tender beef, creamy beans, and a rich, smoky sauce that stays hot for hours.

Ingredients

Scale
  • 3 lbs ground beef (80/20 blend)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 ounce dark chocolate (70% cocoa or higher), finely chopped
  • 1 tablespoon brown sugar (optional)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 4 large round sourdough boules (about 8 inches in diameter)
  • 2 tablespoons melted butter
  • 1 clove garlic, crushed
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion (for topping)

Instructions

  1. Brown the Beef: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half the ground beef and cook, breaking it up, until deeply browned (6-8 minutes). Transfer to a bowl. Repeat with remaining oil and beef.
  2. Sauté the Vegetables: Reduce heat to medium. Add onion and bell pepper; cook until softened (5 minutes). Add garlic and jalapeños; cook 1 minute more.
  3. Bloom the Spices: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir constantly for 1 minute until fragrant.
  4. Build the Base: Add tomato paste; cook 1 minute. Stir in crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce. Scrape up browned bits from the pot.
  5. Simmer the Chili: Return beef to pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer 1 hour. Add dark chocolate and brown sugar (if using); stir until melted. Simmer uncovered 45 minutes to 1 hour, stirring every 15 minutes, until thickened.
  6. Add the Beans: Stir in kidney and pinto beans. Simmer 10 minutes. Adjust seasoning to taste.
  7. Prepare the Bread Bowls: Preheat oven to 375°F. Cut a circle from the top of each sourdough boule; hollow out the inside, leaving a ½-inch thick wall. Brush inside and edges with melted butter. Bake on a baking sheet for 10-12 minutes until lightly toasted.
  8. Assemble and Serve: Rub the inside of each toasted bread bowl with crushed garlic. Ladle hot chili into bowls. Top with cheese, sour cream, cilantro, and red onion. Serve immediately with reserved bread chunks for dipping.

Notes

The chili tastes even better the next day as flavors meld. For a thicker chili, mash a cup of beans against the pot before adding. Do not assemble bread bowls ahead of time to avoid sogginess. For a milder version, omit jalapeños and cayenne.

Nutrition

Keywords: tailgate chili, bread bowl chili, make-ahead chili, ground beef chili, sourdough bread bowl, game day recipe, hearty chili, comfort food

Find it online: https://evabake.com/ultimate-make-ahead-tailgate-chili-in-a-bread-bowl-easy-best-recipe/