Preheat oven to 350°F.
Line a baking pan with non-stick aluminum foil or parchment paper. Unroll one French Bread dough onto the pan.
Whisk together the egg and water. Brush a thin layer of the egg wash over the unrolled dough.
Open the other two cans of French bread dough. Stretch and roll each log of dough until it has a little more than doubled in length.
Cut one log of dough in half. Set the pieces of dough onto egg washed dough in the shape of a shamrock. Cut around the shamrock, removing the excess dough.
Bake for 30-32 minutes, until deep golden brown.
Remove from oven and allow to cool for 15 minutes.
Cut out a well in the leaves of the shamrock, leaving an inch of bread around the edges and bottom of each leaf. Remove excess bread.
Heat Progresso Chili according to package instructions. Fill bread bowl with chili, garnish with cilantro, if using, and serve. Alternatively, you can also fill the bread bowl with the chili and heat it in the oven for about 20 minutes.