We enjoyed this traditional, camping meal the first night since it took the least amount of time. You can save the soft middle of the bread to dip in the chili or I used it to feed the geese on the lake in the morning.
2 cans of chili
2 small sourdough bread bowls
A bag of shredded cheddar cheese
½ yellow onion, finely chopped
Heat chili over the stove top. Cut tops off of the bread bowls and scrape out the middles to create a bowl. Be careful not to poke holes in the sides so the chili won’t spill out. Pour chili in bread bowls and top with cheese and onion. I also like to add a dollop of sour cream, if you have it.