Ingredients:

1 large round bread loaf
1 medium jalapeno pepper, diced
12 ounces lean ground beef
2 teaspoons olive oil
2 medium yellow onions, chopped
1 medium green pepper, chopped
1 tablespoon chili powder
1 can 14-½ ounces whole tomatoes
¼ cup tomato paste
1 can 8-½ ounces red kidney beans, drained and rinsed
1 can 7 ounces whole kernel corn, drained

Directions:

Using a serrated knife, slice off about an inch from the top of the bread. Carve out a bowl from within the bread, leaving about 1 inch inside. To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add green pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer. Ladle chili into bread bowl and serve immediately.