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 the same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell 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.