Saturday, February 26, 2011

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.        


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

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