Serves: 6
Total Calories: 399

12 ounces ground beef
12 ounces ground sausage
5 large fresh tomatoes chopped
2 stalks celery chopped
1 medium yellow onion chopped
2 cloves garlic minced
4 jalapeño peppers seeded and finely chopped
2 chipotle pepper seeded and finely chopped
2 tablespoons pure maple syrup
1 teaspoon chili powder
1 1/2 cups canned red kidney beans
1 to 1 3/4 pound Bread Bowl

*When prepared the peppers, be sure to wear gloves, and be careful not to touch your eyes.

1. Preheat the oven broiler.

2. Brown the ground beef and sausage in a large pot over medium heat until no pink remains. Remove the fat. Add enough water to cover the meat, and bring to a boil.

3. Add the tomatoes, celery, onion, garlic, jalapeño and chipotle peppers, maple syrup, and chile powder to the pot. Reduce the heat to low. Stirring occasionally, simmer over low heat about 15 minutes, adding water as necessary to maintain a stew-like consistency.

4. Increase the heat, bring the ingredients to a boil, and add the beans. Continue to simmer another 20 minutes.

5. Spoon the chili into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 399
Calories from Fat: 180

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
BLT Bread Bowl Omelet
Juevos Rancheros
Bread Bowl Quiche Lorraine
Brunch Style Chili
Strawberry Blintz Casserole
Banana Yogurt Bread Bowl
Chef Bren Boyd's San Francisco Style Eggs Sardou
Peaches and Cream Coffeecake Crumble
Hit-The-Trail-Mix Parfait
Creamy Date-Nut Spread