Intro: Chili Stuffed Garlic Bread
I watched a video of this being made and instantly fell in love with it. This variation takes advantage of the World's Easist Chili and Easy Artisan Bread Instructables. I used leftover chili and baked the bread flat on a Silpat instead of in a silicone bread baker. Flatter bread is easier to stuff and retains it's stuffing better in the oven.
The result was delicious! I hope you enjoy it.
- 2 loaves Easy Artisan Bread or Italian bread
- 2-3 cups leftover chili
- 2 cloves garlic
- 1/4 stick butter
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/4 cup Parmesan cheese, freshly grated
Step 1: Hollow Out Bread
Preheat oven to 400 degrees Fahrenheit.
Cut the ends off of the loafs of bread and cut the loaves in half or thirds depending on how large the loaves are. You are looking for pieces of bread about 5-6 inches long. Using a sharp knife and a spoon, hollow out the bread. Note that I baked the bread intentionally flat. If the diameter of the loaf is too large, or too round, more filling will be lost when baking. A nice flat loaf will retain it's filling better.
Step 2: Fill
Fill the sections of bread with chili. I used leftover chili that is still chilled, so that it is a little thicker. The thicker the chili, the better it will stay in the bread. For this particular recipe, I used a very spicy green verde salsa in the World's Easiest Chili, but you can use any kind you like. Don't be too concerned if some of the chili drips out of the ends, you can always stuff it back in later.
Step 3: Garlic Butter
Melt the butter and mince the garlic in a garlic press into it, or use garlic powder, if you like. Brush the bread sections thoroughly with the melted garlic butter.
Step 4: Season and Bake
Sprinkle basil and rosemary onto the butter bread sections and grate fresh Parmesan cheese on top.
Bake in a 400 degree Fahrenheit oven for 12-14 minutes.
Allow to cool for about 5 minutes then slice. Replace any chili that tried to escape, plate, and serve.