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Tim's Chili with Georgian Cheese Bread
Tim's Chili
Ingredients:
6 strips thick bacon
2 white onions - chopped
3 sweet Italian Sausage links - cut bite size
3 hot Italian Sausage links - cut bite size
1 1/2 lbs. bulk ground Italian Sausage
1 1/2 lbs. ground beef
3 lbs. beef chuck roast cut bite size
2 - 29 oz. can tomatoes cut in 1/4ths
1 - 29 oz. can tomato sauce
1 bottle chili sauce
2 - 16 oz. cans pinto beans
2 16 oz. cans light red kidney beans
1/2 lb. fresh mushrooms - sliced
1 large green pepper - diced
3 cloves garlic - chopped
3 - 5 Jalapeno peppers - diced
3 Tbsp. crushed red pepper
1 tsp. oregano
12 oz. water - used to rinse out remaining tomato sauce from canned tomatoes / tomato sauce
Directions:
In large kettle, fry bacon until crispy. Crumble and set bacon aside leaving drippings. Brown onions and all meats in kettle. When browned, pour off drippings. Add crumbled bacon. Add all other ingredients and bring to a boil. Reduce heat and simmer 3 to 4 hours.
Best served the next day. Garnish with shaved cheddar cheese, minced onions, sliced jalapeno's, and nacho chips.
Recipe courtesy of Tim & Patricia Bible.
Georgian Cheese Bread
Ingredients
2 1/4 tsp. active dry yeast - (a 1/4 oz. package)
7 Tbsp. warm water - (105 - 115° F)
1 2/3 c. unbleached all-purpose flour - divided
3/4 tsp. salt
1 large egg - lightly beaten
1/4 lb. Havarti cheese - coarsely grated
1/4 lb. salted mozzarella - coarsely grated
1 tsp. unsalted butter - melted
Necessary Equipment:
1 floured pizza pan (at least 12 inches) or a floured large baking sheet
Directions:
Sprinkle yeast over warm water and stir in 1 Tbsp. flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, for at least 2 hours and up to 3.
Preheat oven to 500° F with rack in middle.
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
Cook's Note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
Yield: 8 servings of 1-11" pie
Prep Time: 30 minutes
Total time: 4 hours
Recipe courtesy of Gourmet Magazine
