Susie’s Cincinnati Chili can be served in home-baked bread bowls (directions included for making bread bowls) using my Really Crusty Rolls recipe. The chili itself is only mildly spicy and contains cinnamon and pork and beans making it a distinctive bowl of red.
I love to get requests from my readers. They provide some of the best ideas for blog posts.
Case in point, a reader recently 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. Since tearing and eating the soup-infused innards is supposed to be the best part of the whole experience, I proceeded to my second idea.
The 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. Finally, the rolls were shaped and baked according to that recipe. Please note the recipe is written to be mixed and kneaded in a bread machine, but if you prefer, check out the recipe notes, you’ll see instructions for mixing by hand or using a stand mixer.
After baking the rolls, a serrated knife proved to be the perfect tool for carving a deep wedge out of the top of each roll as shown below.
After the initial cut, use your fingers to dig out the soft bread.
When you are finished, the bowl should look something like this.
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.Print
This chili is mild with only a hint of spiciness. To see the recipe I used for the bread bowls, click here.
- 2 pounds ground beef
- 1/2 cup onion, chopped
- 1-1/2 teaspoon chili powder
- 1/2 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
- 1/2 teaspoon black pepper
- 4 dashes Worcestershire sauce
- 2 15-ounce cans pork and beans
- Brown ground beef and onions. Drain excess grease.
- Stir in chili powder and cinnamon. Add remaining ingredients.
- Simmer in a slow cooker on LOW for 4-8 hours.
- Serving Size: 1/8 of recipe
- Calories: 262 kcal
- Sugar: 1.9 g
- Fat: 17.2 g
- Carbohydrates: 3.8 g
- Fiber: 1 g
- Protein: 21.7 g
Keywords: beef, bread bowls, cincinnati chili, soup, yeast bread, bread machine