Spicy Chili Bread Bowl “PIMPED!”

Eatable bowls…How cool is that!!!

OK, Spicieans! Check out this base recipe and add any of your favourite Super Hots in the Hot Pepper slots! Let your own conscious be your guide in the amount of peppers you add!

Cooking Time: 1 hr 45 min
Serves: 6

Ingredients:

• 1/4 cup vegetable oil
• 3 pounds lean boneless beef chuck roast, well-trimmed and cut into 1-inch cubes (or meat of your choice)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Super Hots Pepper powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 to 3 Super Hots, dried, crushed and combined in warm water to cover
• 2 tablespoons chilli water (or all of it!)
• 3 cups water
• 6 large bread rolls

Directions

In a large saucepan, heat oil over medium-high heat; add beef and cook 5 minutes. Drain off liquid. Add onion and garlic, and saute 5 minutes, stirring frequently, or until beef is browned on all sides and onion is tender.

Combine crushed Super Hots dried pods in warm water for 10 minutes. Use all or 2 tablespoons of the chili water…let’s do all of it!

Add Super Hots Pepper powder, cumin, salt, and pepper sauce; stir and cook 1 minute. Add water and Super Hots chilies and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 45 minutes, stirring occasionally.

Remove lid and simmer 45 more minutes, or until beef is fork-tender and the chili has thickened, stirring occasionally.

Meanwhile, cut a 1-1/2-inch circle off the top of each roll and remove bread circles. Reserve circles to serve with chili for dunking. Hollow out rolls, leaving 1/2 inch of bread around sides, creating bowls.

Place bread bowls on plates and spoon chili into them, allowing chili to overflow.

Notes:

Serve with chopped onions, shredded cheese, and sour cream, if desired.