Ingredients
4
lb lean (at least 80%) ground beef
8
medium onions, chopped (4 cups)
4
cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
3
cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
1
can (15 oz) tomato sauce
3
tablespoons chili powder
2
tablespoons sugar
1
tablespoon salt
16
small round bread loaves
Olive or vegetable oil
Preparation
In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
