Spicy Chili in a Bread Bowl

Posted January 22, 2002 10:00 pm

Spicy Chili in a Bread Bowl
Bread bowl and paddles
16-ounce round loaf sweet bread
1 1/2 cups shredded Cheddar cheese
Olive oil
Spicy Chili
1 tablespoon olive oil
1 pound Italian turkey sausage, removed from casing
1 can (15 ounces) black beans, drained
1 can (15 ounces) cannellini (white) beans, drained
1 can (19 ounces) chili with no beans
1 cup prepared chunky salsa
Sliced green onions, for garnish
Shredded cheddar cheese, for garnish
For the bread bowls and paddles: Preheat oven to 350 degrees. Carve out center core of bread within 1 inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers. Brush both sides of layers with olive oil. Cut layers into approximately 18 "paddles" that measure about 3-by-1 1/2-by- 1/2-inch. Place paddles on foil-lined baking sheet; sprinkle with cheese.
Brush inside of bowl lightly with olive oil. Place bowl on separate baking sheet. Bake bowl and paddles for 11-13 minutes, until golden brown and cheese is bubbling.
For the chili: Heat oil over medium heat in 3-quart saucepan. Add sausage and brown. Add both kinds of beans, chili and salsa; cook until hot. Pour into prepared bread bowl. Garnish with onions and cheese. Place paddles around bowl. Serve immediately.
Serves four as an entree; 18 as an appetizer.
King's Hawaiian Bread

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