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- 1 large sourdough bread loaf - 1 cup elbow macaroni - 1 can (15 oz) chili (vegetarian or meat-based) - 1 cup shredded sharp cheddar cheese - 1/2 cup diced bell peppers - 1/4 cup finely chopped green onions - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper, to taste - Optional: sliced jalapeños for garnish In this recipe, I focus on using fresh and bold ingredients. The sourdough bread loaf acts as a sturdy bowl, holding all the tasty goodness inside. The elbow macaroni gives the dish that classic comfort feel, while the chili adds a punch of flavor. Bell peppers bring color and crunch, enhancing the dish visually and texturally. Green onions add a fresh touch. The sharp cheddar cheese gives it a rich and creamy finish. For seasoning, I use olive oil to sauté vegetables. Garlic powder and ground cumin deepen the flavors, while salt and pepper help balance everything. If you like heat, sliced jalapeños can add a spicy kick. This mix of ingredients creates a dish that is not just filling but also satisfying to share on game days. You can find the Full Recipe above to see how to combine these ingredients into a winning dish. - Preheat the oven to 375°F (190°C). - Slice the top off the sourdough loaf and hollow out the inside. Start by preheating your oven. This step helps the bread bake just right. Next, take your sourdough loaf. Cut off the top like a lid. Then, scoop out the inside of the loaf. Be careful to leave enough bread around the edges. You want it thick enough so it holds the filling without leaking. Don’t throw away the bread you scoop out! You can use it for breadcrumbs or croutons later. - Boil elbow macaroni in salted water until al dente. - Drain and set aside for later use. Now, let’s cook the macaroni. Fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add the elbow macaroni. Cook it until it is al dente, which means it should be firm but not hard. This usually takes about 7-8 minutes. Once done, drain the pasta in a colander. Set it aside for later. - Sauté bell peppers in olive oil until tender. - Stir in chili, garlic powder, cumin, and seasonings. - Combine cooked macaroni with chili mixture and cheese. Next, grab a large skillet and heat some olive oil over medium heat. Add the diced bell peppers. Cook them for about 3-4 minutes until they are soft and smell great. Now, add your can of chili. Sprinkle in garlic powder and ground cumin. Add salt and pepper to taste. Mix everything well and let it simmer for about 5-7 minutes. After that, add the cooked macaroni and half of the shredded cheddar cheese. Stir until everything is mixed and cheesy. - Fill the bread bowl with the chili mac mixture. - Top with additional cheddar cheese. - Bake until cheese is melted and golden. Now it’s time to fill the bread bowl. Carefully spoon the chili mac mixture into the hollowed-out loaf. Pack it in gently, so it fits well. Once filled, sprinkle the rest of the cheddar cheese on top. Place the filled bread bowl on a baking sheet. This catches any drips while baking. Bake for 15-20 minutes until the cheese is melted and bubbly. You want it to look golden and delicious. Enjoy the smell as it bakes! For the full recipe, check out the detailed steps above and get ready to impress your friends! To make a great bread bowl, you need to ensure the walls are thick enough. This keeps the filling from leaking out. I suggest leaving at least half an inch of bread. When you hollow out the loaf, save the bread pieces. You can turn them into delicious breadcrumbs or croutons later. Want to mix things up? Experiment with different types of chili. You can try spicy chili for heat or mild chili for a softer taste. Consider adding spices like smoked paprika or cayenne pepper. These spices add depth and warmth to your dish. Presentation matters! Serve the bread bowl on a rustic platter. Add some decorative greens around it for a pop of color. Provide small bowls for guests to scoop their servings. This makes it fun and easy for everyone to enjoy. {{image_4}} You can customize your chili mac with different chili types. If you want a lighter meal, use vegetarian chili. It still packs flavor and is great for meat-free days. You can also swap in turkey or chicken for a leaner meat option. Each choice adds its own twist to the dish. Cheese is key to the richness of this meal. I love mixing sharp cheddar with Monterey Jack for a great melt. You can also add cream cheese for a super creamy texture. This change makes the chili mac even more dreamy and satisfying. Toppings can elevate your dish. A dollop of sour cream or Greek yogurt adds a nice creaminess on top. Fresh herbs like cilantro or parsley bring color and freshness. These simple touches make your Tailgate Chili Mac Bread Bowl even more special. For the full recipe, check the details above. Store leftover chili mac mixture in an airtight container. This keeps it fresh and tasty. You can refrigerate the mixture for up to 3 days. Make sure to let it cool before sealing it tight. Reheat your chili mac in the oven or microwave until it's hot throughout. Avoid reheating it in the bread bowl. This helps keep the bread from getting soggy and losing its nice texture. For easy meals later, freeze the chili mac filling without the bread. This way, it stays fresh for future use. When you're ready to eat, thaw it overnight in the refrigerator. This makes reheating quick and easy. Yes, options like Italian bread or ciabatta can be used. Each type adds a unique flavor and texture. I love sourdough for its crusty exterior, but feel free to experiment. Just make sure the bread can hold the filling without breaking. Bake the bread bowl before filling to create a crispy edge. This helps seal in the flavors and moisture. A quick bake at 375°F makes a huge difference. It adds crunch and keeps the bread sturdy. You can prepare the chili mac filling in advance and assemble it before baking. Make the chili mac a day ahead and store it in the fridge. When you're ready, fill the bread bowl and bake. It saves time and makes tailgating easy! I suggest side options like a salad, chips, or game day dips. A fresh salad pairs well with the rich flavors. Chips offer a nice crunch, and dips can add more fun to your spread. Everyone will love the variety. Yes, it can easily be scaled up for larger groups by doubling ingredients. You can make multiple bread bowls to serve everyone. Just keep an eye on the baking time if you use multiple bowls at once. Enjoy your game day feast! You learned how to create a delicious Tailgate Chili Mac Bread Bowl. We covered the key ingredients, easy steps, and helpful tips. The dish suits gatherings and satisfies a crowd. Remember to have fun with variations and flavors. Serve it warm for the best taste. Enjoy making memories around this tasty recipe. It’s simple, fun, and perfect for any occasion.

Tailgate Chili Mac Bread Bowl

Get ready for game day with this delicious Tailgate Chili Mac Bread Bowl recipe! Combining creamy chili mac inside a warm sourdough loaf, this dish is a perfect crowd-pleaser. Learn how to hollow out your bread, prepare the cheesy filling, and bake to perfection. It's simple, flavorful, and sure to impress your friends.
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Ingredients
  

1 large sourdough bread loaf

1 cup elbow macaroni

1 can (15 oz) chili (your choice of vegetarian or meat-based)

1 cup shredded sharp cheddar cheese

1/2 cup diced bell peppers (mix of colors for visual appeal)

1/4 cup finely chopped green onions

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

Sea salt and freshly cracked black pepper, to taste

Optional: sliced jalapeños for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that the bread bowl will bake evenly once filled.

    Prepare the Bread Bowl: Gently slice the top off the sourdough bread loaf, creating a lid. Carefully hollow out the inside of the loaf, leaving a thick enough wall to prevent leaks. Remember to save the bread you’ve removed for future use—think delicious breadcrumbs or crunchy croutons!

      Cook the Macaroni: In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until it reaches al dente firmness. Drain the pasta and set it aside for later.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers to the skillet and sauté for about 3-4 minutes, or until they're tender and fragrant.

          Add the Chili: Stir in the chili, followed by garlic powder, ground cumin, and a sprinkle of salt and pepper. Mix well to combine all the flavors and let it simmer for about 5-7 minutes until heated through and bubbly.

            Combine Macaroni with Chili: Once the chili mixture is hot, add the cooked macaroni to the skillet. Gently fold in half of the shredded cheddar cheese, ensuring everything is evenly coated.

              Fill the Bread Bowl: Carefully spoon the cheesy chili mac mixture into the hollowed-out bread bowl, packing it in slightly to maximize the filling.

                Add More Cheese: Generously top the filled bread bowl with the remaining shredded cheddar cheese, allowing it to create a deliciously gooey topping once baked.

                  Bake: Place the stuffed bread bowl on a baking sheet to catch any drips. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.

                    Cool and Garnish: Remove the bread bowl from the oven and allow it to cool for a couple of minutes. Just before serving, garnish with freshly chopped green onions and optional jalapeño slices for a spicy kick.

                      - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                        - Presentation Tips: Serve the bread bowl on a large rustic platter. Provide small bowls or plates for guests to scoop out the chili mac, encouraging them to enjoy the flavorful bread as they go. Add a few decorative sprigs of fresh parsley around the dish for an extra touch of elegance!