Chili for a Crowd

Chili for a Crowd
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Makes: 6 servings

Chili:
4 pounds lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 ounces each) Progresso recipe ready crushed tomatoes, undrained
3 cans (19 ounces each) Progresso red kidney beans, drained, liquid reserved
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
Bread Bowls, if desired:

16 small round bread loaves
Olive or vegetable oil

1. 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.

2. 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.

3. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.

4. Heat oven to 350 degrees 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.

Enjoy. Marilyn.