Day #7-Chili & Bread Bowls

Today marks one full week of recipes, yummy ones too!  Since the weather has been getting a little cooler and fall is just right around the corner we prepared one of our favorite meals tonight, chili in homemade bread bowls.  It put a little warmth in my belly, just what was needed after a long day of work!

CHILI

1 yellow bell pepper

1 red bell pepper

1 red onion

1 14.5 oz can diced tomatoes

1 6 oz can tomato paste

1 14.5 oz can pinto beans

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 tbsp cumin

1 tsp paprika

1 tsp chili powder

1 lb Italian sausage, hot

1 lb ground beef

1 16 oz bottle of new castle pale ale

Shredded cheddar cheese for topping

Salt & pepper to taste

INSTRUCTIONS:

1.        Dice up vegetables, set aside.  Brown Italian sausage and ground beef in frying pan.

2.       Once meats are browned put in large sauce pan.  Add vegetables to sauce pan along with diced canned tomatoes and tomato paste.  Allow to simmer.

3.       Add kidney beans, black beans, and pinto beans to simmering vegetables.

4.       Add new castle.  Season with cumin, paprika, and chili powder.  Allow to simmer for about 30 minutes.  Serve and top with shredded cheese.

BREAD BOWL

4 1/2 -5 cups flour

2 tbsp yeast

2 tbsp sugar

¾ tbsp salt

2 tbsp olive oil

2 cups hot water, not boiling

INSTRUCTIONS:

1.       Mix yeast, sugar, salt, olive oil and hot water in mixer until well mixed.

2.       Add flour a cup at a time until it’s not sticking to the walls of the mixer.

3.       Beat for about 5 minutes after adding all of the flour and then cover with plastic and set aside for 30 minutes..

4.       Preheat oven to 400 degrees

5.       After it rises, beat down and ball into softball sized balls (will make about 9).  Grease cookie sheet and set about 1 inch apart from one another. Mark top of balls with an X using a knife.

6.       Bake for about 20 minutes or until it has a golden brown hard shell.

ENJOY!