So many chili recipes... so little time! Go ahead, I dare you - Google "chili recipe."

12.4 million results later, I'll bet you STILL can't decide which chili recipe to make, right?

Here, let me simplify things for you:

Make our Oven-Baked Chili. And serve it in the bread bowls below.

So, what's so special about THIS particular chili recipe?

Here’s why I like it:
•It features meaty stew beef, rather than ground beef;
•It’s the perfect balance of beef to vegetables to beans;
•You can dial up the heat or eliminate it entirely, making it adaptable to any audience;
•I love the rich yet comforting flavor;
•It’s oh-so-easy to make in a slow cooker.

If you have your own favorite chili recipe, far be it from me to try to knock it off its pedestal; to each his own, right?

But if you're at the stage where nothing you've tried is quite right, and you're still Googling "chili recipe," try Oven-Baked Chili.

And serve it in these crusty/chewy, cumin-scented bread bowls.

Place the following in a mixing bowl:

1 1/4 cups lukewarm water
1/4 cup vegetable oil
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup yellow or white cornmeal
2 to 3 teaspoons ground cumin, to taste; optional
1 1/4 teaspoons salt
1 tablespoon sugar
3 tablespoons potato flour or 1/2 cup dry potato flakes
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 1/2 teaspoons instant yeast

Mix and knead to make a smooth, fairly soft dough. If you use a stand mixer, it'll coat the sides of the bowl at first; stop and scrape down the sides and bottom with a bowl scraper, then continue kneading. By the end, it should be just barely sticking to the sides.

Place the dough in a bowl or rising container – I'm using an 8-cup measure here, which makes it easy to track.

Cover it, and let it rise for about 60 to 90 minutes, until it's just about doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Round each piece into a ball.

Stagger the balls on a lightly greased or parchment-lined baking sheet. Cover, and let rise for about 60 to 90 minutes, until noticeably puffy.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns until they're golden brown, about 25 minutes.

Remove them from the oven, and let them cool right on the pan.

Nice buns!

If you haven't already done so, make your chili.

When you're ready to serve, cut the top 1/3 off each bun. Gently and carefully scoop out the bread inside. Reserve for bread crumbs - or feed to the birds.

Heat the chili, and ladle it into the bread bowls.

Place the bowls in a preheated 350°F oven for about 10 minutes, to heat and crisp.

Serve with grated cheddar cheese (and sour cream), if desired.

Do you prefer a lighter, chicken-based chili? Try our White Chili.

Can you see serving these on Super Bowl Sunday? Everything done ahead, all you need to do is plate, reheat for 10 minutes, and serve?

I'm so there.

Read, make, and review (please) our Bread Bowls with Chili.

Print just the recipe.

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

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