Touchdown Chili in Sourdough Breadbowls

August 25, 2014 by Kari Karch

Football and fall might hands down be my favorite time of the year. I love that we make comforting foods to share with others when the air gets a little colder and the roars from football fans are heard throughout the streets. This chili is a quick and simple solution to feed those hungry fans and serve it up in a cute edible bowl! Happy Eating!


preparation time
15 mins

cook time




1 tablespoons olive oil

1 medium onion diced

3 garlic clove minced

2 tablespoons tomato paste

1 tablespoons chipotle in adobo sauce

2 tablespoons cumin

1 tablespoons corriander

0.5 pounds lean ground turkey

0.5 pounds ground beef

0.5 pounds ground pork

1 can of beer

1 28oz can of san marzano tomatoes

1 28oz can of black beans rinsed and drained



In a large saucepan, heat oil then add onions and garlic until softened (about 3-5 minutes). Season with salt and pepper. Add meats, tomato paste, cumin, and chipotles, mixing and stirring frequently until the turkey is cooked all the way through. Add beer, tomatoes, and beans and bring to a boil. Reduce and simmer for 10 minutes before serving. Check seasonings before serving. *If chili is too thin, add a slurry of flour and chicken stock to thicken. To make the mini bread bowls, cut a large circle into the tops of each of the sourdough rolls using a bread knife and pull off the top (usually taking with it the inside as well). Remove more bread from the inside if desired. Serve with cheese, scallions, sour cream, pickled onions, and a variety of hot sauces.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.