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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 cheddar cheese - 1/2 cup diced bell peppers (any color) - 1/4 cup chopped green onions - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste To make this Tailgate Chili Mac Bread Bowl, start with key items. The sourdough bread loaf forms a sturdy bowl. I love the taste of sourdough; it adds a great depth of flavor. Next, elbow macaroni creates a fun texture and heartiness. For the chili, you can use either vegetarian or meat-based options. Both taste amazing. Now, let's add some extra touch with shredded cheddar cheese. It melts beautifully and makes every bite rich. Diced bell peppers add sweetness and color, making the dish more vibrant. Green onions lend a fresh crunch that brightens up the mix. Don't forget the spices! Olive oil helps sauté the peppers, making them soft and sweet. Garlic powder gives a nice kick, while cumin adds warmth. Salt and pepper enhance all the flavors, making them pop. For the full recipe, remember to check the steps and enjoy the process! 1. Preheat your oven to 375°F (190°C). This helps the bread bowl get nice and warm. 2. Take your large sourdough bread loaf and carefully slice off the top. Hollow out the inside. You want to make a bowl. Save the bread you removed for later. It’s great for crumbs or croutons. 3. Cook 1 cup of elbow macaroni. Follow the package instructions. You want it al dente. Drain it and set it aside. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add 1/2 cup of diced bell peppers. Sauté for about 3-4 minutes. You want them soft and tasty. 3. Stir in 1 can of chili, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and salt and pepper to taste. Mix it well. Let it simmer for 5-7 minutes to heat through. 4. Combine the cooked macaroni with the chili mix. Fold in 1 cup of shredded cheddar cheese. Mix until everything is well combined. 1. Spoon the chili mac mixture into the hollowed-out bread bowl. Pack it in slightly so it holds well. 2. Top the filled bread bowl with the remaining cheddar cheese. 3. Place the bread bowl on a baking sheet. Bake in the preheated oven for 15-20 minutes. You want the cheese to melt and bubble. 4. Once done, take it out and let it cool for a couple of minutes. Garnish with 1/4 cup of chopped green onions and optional jalapeño slices. Enjoy this tasty Tailgate Chili Mac Bread Bowl! For the full recipe, refer to the complete instructions above. To make the bread bowl hold its shape, choose a sturdy sourdough loaf. Look for one that is thick and fresh. After cutting the top off, hollow it out gently. Leave a good amount of bread on the sides. This helps keep the chili mac inside. For cheesy goodness, use high-quality shredded cheddar cheese. Grate it fresh for the best melt. Mixing in half the cheese with the chili mac adds rich flavor. Top it with more cheese before baking for a golden crust. When serving at a tailgate, presentation matters. Place the bread bowl on a large platter. Offer small bowls for guests to scoop out the chili mac. This way, everyone can enjoy it with pieces of the bread. Pair the chili mac with cold beverages. A light lager or a fruity soda complements the flavors well. You can also serve it with chips for added crunch. You can make some parts of this recipe ahead of time. Cook the macaroni and prepare the chili mix a day before. Store them in the fridge until you are ready to assemble. This saves time on game day. For quick alternatives, use pre-made chili from a can. If you need a gluten-free option, try corn pasta instead of elbow macaroni. These tips help you enjoy the dish without stress. {{image_2}} You can choose between vegetarian and meat-based chili for your Tailgate Chili Mac Bread Bowl. Vegetarian chili brings a hearty feel without meat. It usually features beans, tomatoes, and spices. Meat-based chili often includes ground beef or turkey, giving it a robust flavor. You can also mix beans to your taste. Try black beans, kidney beans, or pinto beans for extra texture and taste. Cheese plays a big role in this recipe. While I love cheddar cheese, you can switch it up. Try Monterey Jack or pepper jack for a spicy kick. If you want to avoid dairy, use dairy-free cheese options. There are many great brands that melt well. Look for vegan cheese made from nuts or soy. These options still give you a creamy finish. Sourdough bread is classic for this dish, but you can explore other options. Try round ciabatta or a crusty baguette for a twist. If you need gluten-free bread, look for gluten-free artisan loaves. They work well for bowls too. Just make sure they are sturdy enough to hold the chili mac without getting soggy. To store chili mac, let it cool first. Place it in airtight containers. You can use glass or plastic containers. These keep the chili mac fresh and tasty. If you have bread leftover, store it separately. It helps prevent the bread from getting soggy. You can reheat chili mac in the microwave or oven. For the microwave, place a serving in a bowl. Heat for 1-2 minutes, stirring halfway. For the oven, set it to 350°F (175°C). Put the chili mac in a baking dish. Cover it with foil to keep it moist. Bake for about 15 minutes until hot. To keep the bread fresh, heat it separately. You can wrap it in foil and warm it in the oven. Yes, you can freeze the chili mac! Just make sure it cools fully. Place it in freezer-safe containers. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. For reheating, you can use the microwave or oven. If using the oven, bake it at 350°F (175°C) until hot. This keeps the taste and texture nice. Enjoy your Tailgate Chili Mac Bread Bowl later with the Full Recipe! For the perfect bread bowl, choose a large sourdough loaf. Aim for a loaf that is about 10 to 12 inches in length and 5 to 6 inches in diameter. This size gives you enough room for the chili mac filling and keeps the bread sturdy. A smaller loaf may collapse under the weight, while a larger one may not fit well on your table. Yes, you can prepare some parts ahead of time. Cook the macaroni and store it in the fridge. You can also sauté the bell peppers and mix the chili, then refrigerate. Just assemble and bake the bread bowl when you’re ready to serve. This makes your tailgate prep easy and fun! To change the spice level, start with your chili choice. If you prefer mild, select a low-spice chili. For more heat, add jalapeño slices or chili powder. Taste as you cook, and adjust seasoning to fit your flavor preference. This way, you make it just right for your crowd. Pair your chili mac bread bowl with simple side dishes. A fresh salad adds a nice crunch. Cornbread or garlic bread also pairs well. For drinks, serve iced tea or lemonade to balance the richness. These choices create a complete tailgate meal everyone will love. This blog post covers the key steps to create a delicious chili mac bread bowl. We explored main ingredients like sourdough bread, elbow macaroni, and chili. I shared tips for baking, serving, and storing your dish. You can easily adjust flavors and ingredients to fit your taste. With these ideas, you can impress guests and enjoy tasty meals. Keep experimenting with variations and find your favorite way to make this dish. Enjoy creating your next delicious meal!

Tailgate Chili Mac Bread Bowl

Elevate your game day with this delicious Tailgate Chili Mac Bread Bowl! Perfect for gatherings, this recipe combines a hollowed sourdough loaf filled with cheesy elbow macaroni and hearty chili. It's easy to make and a guaranteed crowd-pleaser. Get ready to impress your friends and family with this fun twist on classic comfort food.
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Ingredients
  

1 large sourdough bread loaf

1 cup elbow macaroni

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

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (any color)

1/4 cup chopped green onions

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Optional: jalapeño slices for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Carefully slice the top off the sourdough bread loaf and hollow out the inside, creating a bowl. Reserve the removed bread for future use, like breadcrumbs or croutons.

      Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

        In a large skillet, heat olive oil over medium heat. Add diced bell peppers and sauté for about 3-4 minutes until softened.

          Stir in the chili, garlic powder, cumin, salt, and pepper, mixing well. Let it simmer for 5-7 minutes to heat through.

            Combine the cooked macaroni with the chili mixture, and fold in half of the shredded cheddar cheese. Mix until well combined.

              Spoon the chili mac mixture into the hollowed-out bread bowl, packing it in slightly.

                Top the filled bread bowl with the remaining cheddar cheese.

                  Place the bread bowl on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

                    Remove the bread bowl from the oven and let it cool for a couple of minutes. Garnish with chopped green onions and jalapeño slices if desired.

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

                        - Presentation Tips: Serve the bread bowl on a large platter, and offer small bowls for those who may want to scoop out and enjoy the chili mac along with pieces of the bread.