Chili Con Carne in the Bread Bowl

For chili con carne in bread bowl, first finely chop onions and garlic for the chili con carne. Pour beans into a colander and drain. Sauté onion and garlic in olive oil. Add minced meat and sugar and fry for about 10 minutes. Add paprika powder and fry briefly. Pour in soup and tomatoes in pieces and add remaining ingredients except sour cream. Simmer for 1 ½ hours. Stir occasionally and add soup if necessary.

Knead the ingredients for the bread bowls into a soft dough and let it rise, covered, in a warm place for 30 minutes. Then divide into 6 equal parts, form into balls and roll out round. Place muffin tins upside down on a baking sheet, dip dough balls in flour, place floured side down on tins and press down lightly. Let rise in the oven at 50 °C for about 30 minutes. Then bake in the preheated oven at 220 °C for about 15 minutes until the bread bowls are brown.

Remove the cooled bread bowls from the molds, pour in the chili and serve the chili con carne in the bread bowl with a dollop of cream.

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