Charcuterie Chili Bread Bowls
"Take all the best flavors from an epic charcuterie board - chorizo, ham, olives, cheeses - and these Charcuterie Chili Bread Bowls are the result. Hollowed sourdough bread serves as the perfect vessel for this savory chili, while a medley of Black Box Cabernet Sauvignon, tomatoes, and mixed olives adds a refreshing touch. Complete with melted cheeses on top, every bite delivers a harmonious blend of textures and tastes. These hearty bowls are a one-pot situation, add ingredients, layer with flavor, let simmer, and enjoy!"
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil | 1 tbsp, 1 lb, 1 medium, 2 cups, 2, 1/2 cup, 1 tbsp, 1/2 tbsp, 14.5 oz can, 1 cup, 1/2 cup, 16 oz can, 1/3 cup, 6, 1 cup, 1 cup |
| chorizo sausage, casing removed | |
| yellow onion, chopped | |
| mixed bell peppers (red, yellow and green), diced | |
| garlic cloves, minced | |
| ham, diced | |
| chili powder | |
| ground cumin | |
| fire roasted diced tomatoes, undrained | |
| Black Box Cabernet Sauvignon | |
| medium salsa | |
| pinto beans, drained | |
| green and black olives, pitted and diced | |
| sourdough round bread loaves, hallowed out | |
| white cheddar cheese, shredded, for topping | |
| Monterey Jack cheese, shredded, for topping |
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add in the chorizo and cook, breaking up the chorizo with a spoon, until browned, about 4 minutes. Add the onions, bell peppers, garlic, ham, chili powder, and cumin. Cook and stir to coat the meats and vegetables in the spices, about 1 minute.
Add in the tomatoes, wine and salsa bring to a boil over high heat. Cover, reduce heat and simmer for 10 minutes.
Stir in the beans and olives. Simmer uncovered for 10 minutes.
Ladle chili into bread bowls and top with cheeses.