Chili in a Bread Bowl
1 T. sugar
1 C. warm water (110 degrees)
1 envelope yeast
2 1/4 C. flour
1 C. cornmeal
1 t. salt
1/4 C. olive oil
Add yeast, sugar and 1/4 C. of the water to a small bowl and let set 5 minutes. Yeast should start to bubble.
Add flour, cornmeal, salt, oil and the rest of water along with yeast mixture and mix well. Turn out onto a floured board and knead dough until smooth and satiny. (about 10 minutes) Let rise until doubled.
Divide into 4 pieces. Shape into rounds and place on greased cookie sheet sprinkled with cornmeal. Let rise until doubled.
Bake at 400°F. about 20 minutes until golden brown and when you tap on them they sound hollow inside. These rolls should be baked the day you intend to use them.
1 1/2 lb. ground chuck
1 C. onion diced
1/2 C. celery diced
1/2 C. green pepper diced
2 dried ancho peppers soaked in hot water.
2 14.5 oz. can crushed tomatoes
2 C. water
2 C. tomato juice
4 t. chili powder
1 t. cumin
1 T. sugar
salt and pepper
1 14.5 oz can of hot or mild chili beans
Brown ground chuck, add onions, celery and green pepper. Cook another 5 minutes. Add tomatoes, juice, water, chili powder and cumin. In food processor process ancho peppers with a little of the water you soaked them in until it is a paste. Add to the chili. Add salt and pepper to taste. Cook for 2 hours. Add beans last 1/2 hour of cooking.
Serves 6 to 8.
Hollow out bread to 1/2 inch from the side after cutting off the tops. Reserve for dipping in the chili. Top chili with cheddar cheese, sour cream and green onions.
If you don’t have the time to make the bread bowls, you can buy round Kaiser rolls from your bakery and use them instead.