Chili in a bread bowl

Its been -40 (Celsius) for a few days now and we are all going a little crazy.  Seemed like the perfect day for baking bread and simmering chili; it was delicious and got us all warmed up. It was a great remedy for winter the blues.        

Chili

2 chopped onions

5 cloves of minced garlic

1 inch grated ginger

1 chopped red pepper

1 chopped green pepper

1 chopped jalapeno

1 bottle of beer

2-28 ounce cans of crushed tomatoes

2 cans of tomato paste

2 cans of mixed beans

3 tsp cumin

3 tbsp chili powder

3 tsp oregano

salt and pepper

1 can of corn

*Saute onion, garlic and ginger for 5 minutes

*Add peppers and jalapeno and continue sauteing until soft

*Add beer and simmer until reduced by half

*Add rest of the ingredients except corn and bring to a boil.  Simmer for at least 1 hour (I try for the afternoon) and add corn just before serving.

Bread Bowls

1/3 cup shortening

1 cup brown sugar

1 cup hot water

6 3/4 tsp (3 packages) yeast

4 cups warm water

4 tbsp sugar

3 tsp salt

4 cups unbleached flour

8 cups whole wheat flour

4 tbsp vital wheat gluten

*Combine shortening, brown sugar, and hot water (let cool)

*In large bowl add yeast to warm water and let sit for 5 minutes

*Mix in sugar, salt, wheat gluten, and unbleached flour

*Stir in shortening mixture and continue adding whole wheat flour one cup at a time to make a stiff dough

*Knead well until elastic-y

*Place in a well greased bowl and cover until doubled (at least one hour)

*Punch down and divide into 12 small balls, cover and let rise for at least one more hour

*Bake at 350 for 20-25 minutes

*Allow to cool and then hollow out bowls for chili or soup