- 2-3 tablespoons (depending on taste) Claude's Western Style BBQ Sauce
- 2 tablespoons of vegetable oil or olive oil
- 1 cup red and green bell peppers, minced
- 2 carrots, washed, peeled and thinly sliced
- 2 stalks celery, cut skinny
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb of ground beef, low-fat
- 1 can (28 oz) diced tomatoes
- 3/4 cup of frozen or canned corn
- 4 tsp chili powder
- 1 teaspoon salt
- 1/2 tsp ground cumin
- 1/2 tsp of dry oregano
- 1/2 tsp pepper
- 1 can (19 oz) of white beans or kidney beans
- 4 large, round loaves
- 1/2 cup (125 mL) cheese Cheddar or Monterey Jack
In a saucepan, heat oil over medium-high heat; cook peppers, carrots, celery, onion and garlic until soft, stirring frequently, about 5 minutes.
Add meat and cook until it no longer looks pink. Top with Claude's Western Style BBQ Sauce, tomatoes, corn, chili powder, salt, cumin, oregano, pepper and bring to a boil.
Cover and simmer for about 30 minutes, stirring every 10 minutes.
Add beans and cook uncovered for about 15 minutes, stirring every 5 minutes.
Cut a slit in the top of each loaf and scoop out the center until the loaves resemble a bowl in which the edges are at least 1/2 inch (1 cm) thick.
Fill the bread with a few tablespoons of chili con carne and finish them with a touch of cheese.