Wesson Recipes

Pull-Apart Chili Bread

Product Locator

Cooking Time

40 minutes

Prep Time

25 minutes (+1 hour proofing time)

Serving Size

6

Meet your new favorite share-worthy comfort dish. This Pull-Apart Chili Bread, made with fluffy homemade dough and baked right in a skillet, brings bold flavor and cozy, family-style fun straight to the table.

It starts with Wesson’s Classic White Bread—soft, tender, and perfect for pulling apart piece by piece. Around the edges you get warm, golden buns, and in the center? A bubbling, cheesy chili packed with sautéed peppers, spices, lean ground beef, tomatoes, and pinto beans, all brought together with the richness of Wesson Canola Oil.

As it bakes, the bread rises into perfectly pullable rolls while the chili turns melty and irresistible. It’s interactive, comforting, and absolutely made for sharing. Kids love tearing into the warm buns, grown-ups love the bold chili flavor, and everyone loves that it all bakes in one skillet.

Perfect for weeknights, game days, movie nights, or anytime you need a hearty, crowd-pleasing centerpiece, this is a dish that turns dinner into an experience.

Serve it hot, gather around, and dig in—because great food tastes even better when it brings people together.

Visit our Instagram page for more shareable recipe inspiration!

CONTAINS:

dairy

Ingredients

Wesson White Bread

All-purpose flour 2 1/2 cups.

Yeast, instant 2 tsp.

Salt, table 1 tsp.

Sugar, white 1 tbsp.

Wesson Canola Oil 3 tbsp.

Water, warm 1 cup.

Chili

Wesson Canola Oil 1/4 cup, divided.

Onion, diced 1 small.

Poblano or jalapeño pepper 1/2 cup, diced.

Garlic, minced 1 clove.

Chili powder 1 tsp.

Dried oregano 1 tsp.

Chipotle powder 1 tsp.

Salt 1/2 tsp.

Lean ground beef 1/2 lb.

Diced tomatoes, canned 1/2 cup, undrained.

Pinto beans, canned 1/2 cup, drained and rinsed.

Monterey Jack cheese 1 cup, shredded.

Old Cheddar cheese 1 cup, shredded.

Egg, lightly beaten 1 .

Cold water 1 tbsp.

Everything bagel seasoning 2 tsp.

Green onions, sliced 1/4 cup.

Method

Wesson White Bread

Combine dry ingredients and Wesson Canola Oil in the bowl of a stand mixer fitted with a dough hook. Briefly mix to evenly distribute ingredients.

Add warm water all at once to mixture. Water should be body temperature and not hot to the touch. Mix dough at medium speed for 10 minutes, or until a smooth dough is formed. Remove dough from mixer and shape into a smooth ball shape.

Using a bowl at least twice the size of the dough ball, add 1/4 tsp of oil. Transfer the ball of dough to this bowl.
Roll the dough around the bowl to lightly coat with oil. Cover with plastic wrap and place the bowl in a warm spot.
Let the dough rest until it has doubled in size. Depending on the temperature of your kitchen this could be from 30-90 minutes.

Chili

While bread is proofing, in a large skillet, heat 3 tbsp Wesson Canola Oil over medium and sauté onion and poblano pepper for 2 minutes or until tender. Add garlic, chili powder, oregano, chipotle powder and salt.

Sauté a minute more. Add ground beef and sauté, breaking up with a wooden spoon until fully cooked approx. 6 to 8 minutes. Add tomatoes and pinto beans and continue to cook until liquid is evaporated.

Remove from heat and let cool.

Assembly Method

When bread is proofed, divide dough into 12 equal parts and roll into buns. Brush a 12” cast iron or oven proof skillet with oil. Place buns around the edge evenly spaced. Place a 5” greased bowl upside down in the center to hold space for the chili mixture. Cover with a tea towel and place in a warm area for 30 minutes or until buns double in size.

Preheat oven to 375°F.

Mix cooled chili with shredded cheese and set aside. When buns have doubled in size, remove bowl in center and replace it with chili mixture. Whisk together egg and water to create egg wash. Brush buns with egg wash and sprinkle with bagel seasoning.

Bake for 30 to 35 minutes or until buns are golden brown and cheese is melted. Sprinkle with green onions and serve in skillet!

Tip: serve with sour cream on side.