Super Chorizo Chili Bowls

Directions

1.In a large pot, brown beef over high heat, breaking up with a spoon, for about 7 min or until no longer pink inside. Reduce heat to medium-high. Add onion, chili powder, oregano and pepper and cook, stirring, for about 3 min or until onions are softened. Add chorizo and red pepper and cook, stirring, for 2 min or until red pepper starts to soften.

2. Add tomatoes and bring to a boil, scraping up bits stuck to bottom. Reduce heat and simmer, stirring occasionally, for about 20 min or until slightly thickened. Stir in beans and simmer, stirring occasionally, for about 20 min or until chili is thick and flavourful.

3. Just before serving, preheat broiler.

4. Using a small serrated knife on a slight angle inward, cut out a circle from the top of each bun; reserve “lids”. Pull out the bread from inside the hollow to make a bowl, leaving a 1-inch (2.5 cm) thick wall around the edge and about 1/2 inch (1 cm) at the bottom. Place bowls and lids, cut side up, on a baking sheet (working in batches if necessary). Broil, rotating sheet as necessary, until bowls and lids are toasted.

5. Sprinkle half of the Canadian Old Cheddar cheese in the bottom of bowls, dividing evenly. Ladle chili into bowls and sprinkle with remaining Canadian Cheddar cheese. If desired, broil filled bowls until cheese is melted. Place filled bowls on serving plates and serve with toasted lids on the side.

Per serving:

Energy: 512 Calories
Protein: 34 g
Carbohydrates: 47 g
Fat: 21 g
Fibre: 6.9 g
Sodium: 1300 mg

Recipe and Photo courtesy Dairy Farmers of Canada.
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