I know, I know, the fall weather was here for a brief teasing moment and then went away but my fall fever is in full swing. I have been craving chili basically since winter was over so today I decided to make it along with some homemade bread bowls. I am really glad I gave into my craving because this dinner was seriously so good. And, we have tons left over – even better!
I started making this chili recipe last year and I just love it, which is great because traditionally I have never been much of a chili person. I started out with one recipe and made adaptations to suit my own tastes, including using ground turkey to make it healthier. This is the first time I have ever attempted bread bowls. They were simple to make with my wonderful KitchenAid mixer and I am sure I will be making them again and again. My only real change was to make 4 instead of 5 bowls.
1 ½ cups warm water
1 packet active dry yeast
3 cups all-purpose flour
1 cup semolina
2 tsp. sugar
1 ½ tsp. salt
Pour warm water into a small bowl and mix in yeast until dissolved. Let sit for 10 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine flour, semolina, sugar and salt. Mix well. Form a well in the middle of the flour mixture with a fork and pour the yeast mixture in. Stir together until a sticky dough forms. Turn on the mixer on low speed and allow it to knead the dough until smooth and elastic. Transfer the dough to a well-oiled bowl. Turn once to coat, cover loosely with a towel, and allow the dough to rise for 1 to 1 ½ hours.
Turn the dough out onto a lightly floured surface. Divide the dough into four pieces and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly with a towel, and set them aside to rise in a warm place for 1 ½ hours or until they’ve almost doubled in size.
Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they’re a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides.
Source: adapted from King Arthur Flour
1 lb. ground turkey
½ lb. Italian sausage
2 cans chili beans
1 (28 oz.) can diced tomatoes w/ juice
½ can tomato paste
½ yellow onion, chopped
1 green pepper, seeded and chopped
1 green chile pepper, seeded and chopped
¼ c. beer
2 T. chili powder
1 ½ t. Worcestershire sauce
1 ½ t. minced garlic
1 ½ t. dried oregano
1 t. cumin
1 t. hot pepper sauce
½ t. basil
½ t. salt
½ t. black pepper
½ t. cayenne pepper
½ t. paprika
½ t. white sugar
Heat a large stockpot over medium-high heat. Crumble the turkey and sausage into the hot pan and cook evenly until brown. Add all ingredients except shredded cheese. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. Remove from heat, ladle into bread bowls and serve topped with cheese.
Source: adapted from Allrecipes