Chili in Italian Bread Bowls...

Today when Rachel and I went to go get "just apples" at the grocery store, I decided that I really wanted to make chili because it was just that kind of a day. I called mom and got an ingredients list, then called later for directions, I would say based on the people who ate it up, it was delicious!

So here are the very broad instructions for veggie chili:

3 carrots
half a stalk of celery (like 5 or 6 sticks)
2 onions
1/2 head of cabbage (which I added because I had some in my fridge)

Chili Powder

1 Tbsp Oregano

1 Tbsp Cumin

some paprika

salt and pepper

2 lbs (?) beef (I used whatever was cheapest at the store) cubed
4 cups water
4 bullion cubes (I only had chicken, so that's what I used...)

2 cans black beans

1 can tomatoes

Chop the Onions, put them in your pot and cook till they're caramelized. Add 2 chopped carrots and all but one chopped celery stalk. Cook those for a while till they get soft. Then add the spices (ok, so the chili powder, mom said to add 10 Tbsp, but I only stole maybe 3 or 4 from Rachel's house, but more would have been good, I think), the water and the beef (you can also brown the beef, but I skipped that part). That's where I added the cabbage too. Let this cook for a while (like 2 hours or so) on a med-low temp. Then about 20 minutes before you want to eat, add the can of tomatoes, and the cans of beans (drained).



Serve in these yummy bread bowls:

Yield: Makes 8 servings

Ingredients

• 2 1/2  cups  warm water (105° to 115°)
• 2  (1/4-ounce) envelopes active dry yeast
• 2  teaspoons  salt
• 2  tablespoons  vegetable oil
• 7  cups  all-purpose flour
• 1  tablespoon  cornmeal
• 1  egg white
• 1  tablespoon  water

Preparation

Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.

Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.

Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Punch dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.

Stir together egg white and 1 tablespoon water; brush over loaves.

Bake at 400° for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.

Cut a 1/2-inch-thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.

 AND:
Are you ready for my Halloween costume reveal?