Football Chili Bread Bowls
Zoe Patchin

Football Chili Bread Bowls

Your game day spread called. It wants chili bread bowls. Warm, crusty bread loaded with big-batch chili and all your favorite toppings, so you can skip the dishes and stay glued to the game.

Ingredients

  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 pound ground beef
  • Salt and pepper to taste
  • 2 tbsp chili powder
  • ½ cup tomato sauce
  • 1 can red kidney beans, drained 
  • 1 cup water 

Serving & Toppings

  • 10 small club rolls
  • Shredded cheddar cheese
  • Sour cream

Directions

  1. In a Farberware Pressure Cooker, cook onion, garlic, bell pepper, and beef over medium heat until beef is fully browned. Add salt and pepper, and stir.
  2. Add remaining ingredients, stir well, and lock the lid securely into place. Turn the burner heat to high until the cooker reaches full pressure (you will hear a gentle hissing and the jiggler will start rocking).
  3. Reduce the stove heat to maintain the pressure, and cook for 10 minutes. Turn the heat off and let the pressure release naturally. 
  4. Remove the lid safely, stir the chili well, scoop into hollowed bread bowls, and garnish with shredded cheese and sour cream.