Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE BREAD BOWL:
   1      large         round bread loaf
                        FOR THE CHILI:
   1      medium        jalapeno pepper -- diced
  12      ounces        lean ground beef
   2      teaspoons     olive oil
   2      medium        yellow onions -- chopped (about 2
                        cups)
   1      medium        green bell pepper -- chopped (about 1
                        cup)
   1      tablespoon    chili powder
   1      can           whole tomatoes -- (14-1/2 ounces)
     1/4  cup           no-salt-added tomato paste
   1      can           red kidney beans -- (8-1/2 ounces)
                        drained and rinsed
   1      can           whole kernel corn -- (7 ounces) drained

Preparation:

1. Making the bread bowl: Using a serrated knife, slice off about an inch from the top of the bread. Carve out a "bowl" from within the bread, leaving about 1 inch inside. 2. 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. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef. 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. 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. Ladle chili into bread bowl and serve immediately. Kitchen Tips: Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili gives the bread an added zest. Bread Tips: Choose a hearty bread that feels heavy for its size. Pumpernickel raisin, corn rye or sourdough bread are good choices. If the texture of the bread is too soft, the chili will be absorbed too quickly. Serving Idea: Serve this chili as a winter warmer lunch. Make the chili the night before. Reheat just before you are ready to serve. Along with a dollop of sour cream, garnish the chili with shredded cheddar cheese and chopped cilantro. Good Idea: For extra spice, add 1/4 teaspoon of cayenne pepper to the chili when simmering. Simply Chili: Of course, this chili can also be served without the bread bowl. Serve the chili over rice or noodles to make a complete meal. A Great Duo: Fill a bread bowl with your favorite chunky beef stew. The bread will absorb some of the flavor of the stew, making for a great accompaniment. Attention to Detail: Another popular dish to serve in a bread bowl is Creamy Spinach Dip. The inside of the bread is cubed and served alongside the dip. Creamy Spinach Dip 1 cup frozen chopped spinach, thawed and drained 1 cup sour cream 1/2 cup cottage cheese 1 tablespoon dried onion flakes 1 teaspoon lemon juice Salt and pepper to taste Combine all ingredients in a large bowl. Chill for 2 hours. Return to room temperature before serving.