Chili in parmesan bread bowls
 

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woebedamned PostPosted: Tue Jan 15, 2008 11:12 am

Chili in parmesan bread bowls

We love to have this on cold days...

Chili

1 pound ground beef or sausage
1 large onion, chopped
2 cloves garlic, crushed
1 large habanero or jalapeno pepper, finely chopped
2 medium tomatoes cut into ½ inch pieces
1 tablespoon chopped fresh oregano
2 teaspoons chili powder
1 teaspoon ground cumin
1 can condensed chicken broth
1 can chili beans, undrained
1 can kidney beans, undrained

Cook ground beef, onion, garlic and chili pepper in a dutch oven,
Medium heat, until beef is no longer pink. Drain. Stir in remaining
ingredients, except beans. Heat to boiling, reduce heat, cover and
simmer 30 minutes. Stir in beans. Heat to boiling, reduce heat and
simmer uncovered about 20 minutes, until desired consistency.


Bread Bowls

1 package regular or quick active dry yeast
¼ cup warm water
2 tablespoons sugar
¼ cup shortening
3 cups all purpose flour
3 teaspoons baking powder
¼ teaspoon salt
1/3 cup grated parmesan cheese
about 1 cup buttermilk

Dissolve yeast in warm water. Stir in sugar, set aside.
Cut shortening into flour, baking powder, salt and cheese
in a large bowl until mixture looks like fine bread crumbs.
Stir in yeast mixture and just enough buttermilk so the dough
Leaves the side of the bowl and forms a ball.

Knead dough on lightly floured surface about 1 minute or
Until smooth. Cover and let rise in a warm place about
10 minutes.

Heat oven to 375. Grease OUTSIDE of 6 10 ounce custard cups
(or other similar size and shape bowl). Place cups upside down in
ungreased jellyroll pan. Divide dough into 6 equal parts. Pat or roll
each part into a circle (about 7 inches or so). Shape dough over
outside of custard cups. Do NOT allow dough to curl under the
edges of the cups. Bake 18 to 22 minutes, until golden brown.
Lift bowls from cups and cool upright on cooling racks.

Serve chili in bowls. mmmmmmmmmmm
Damn it All!!!!



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