Try serving Cincinnati Chili in home-baked bread bowls. I’ve included directions for making the bread bowls using my Really Crusty Rolls recipe. The chili itself is mildly spicy with cinnamon and pork and beans. It’s a distinctive bowl of red.
I love to get requests from my readers. They provide some of the best ideas for blog posts.
Developing the technique for making bread bowls:
Case in point, one of my readers recently inquired about a recipe for bread bowls. I took the challenge.
My first attempt involved upside-down ceramic soup bowls covered with rolled-out bread dough. The result was a gorgeous looking bread bowl. Unfortunately, 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 went back to the drawing board.
The next attempt went much better. It involved the Really Crusty Rolls recipe I shared with you a couple of weeks ago. I divided the dough into four portions and formed each piece into a ball.
Please note the recipe for the rolls is written to be mixed and kneaded in a bread machine.
No bread machine? Check out the recipe notes for instructions on how to mix the bread dough by hand or in a stand mixer.
Preparing rolls to use as soup bowls:
After baking the rolls, a serrated knife proved to be the perfect tool. Carve 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. My daughter-in-law makes it often. She got it from her aunt who lives in Ohio.
What is Cincinnati Chili?
The addition of cinnamon means this is not traditional Texas chili. However, this recipe has a charm of its own. As a Texan, I felt the need to double the amount of chili powder. I might have tripled it.
If you want to follow the recipe, cook this chili in a slow cooker. However, you could easily use an Instant Pot or simmer on top of the stove for similar results.
I can’t explain why, but I love to pour this chili over a plate of spaghetti and top with Cheddar. It’s the bomb!
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
- 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.
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Nutrition Information:Yield: 10 servings Serving Size: 1 serving
Amount Per Serving: Calories: 356Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 87mgSodium: 1106mgCarbohydrates: 21gFiber: 6gSugar: 2gProtein: 30g