Chili in a Bread Bowl

Chili in a Bread Bowl

Dough:

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.

Chili:

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.

To serve:

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.

Note:

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.