Hearty Oven Chili
· 3 pounds boneless beef chuck pot roast (arm, blade, chuck eye or shoulder) or 2.5 pounds boneless beef stew meat
· 4 garlic cloves, pressed
· 2 Tbl chili powder
· 1.5 tsp dried oregano
· 3/4 tsp ground cumin
· 3/4 tsp salt
· 1/4 tsp ground black pepper
· 2 cups onions, coarsely chopped
· 2 cups green bell pepper, coarsely chopped
· 3 cans (14.5 ounces each) diced tomatoes, undrained
· 2 cans (8 ounces each) tomato sauce
· 1 can (15.5 ounces) kidney, pinto or black beans, drained and rinsed
· Toppings such as shredded cheddar cheese, sliced ripe olives, sliced green onions and sour cream (optional)
Preheat oven to 350*F. Trim excess fat from meat with 8" Chef’s Knife. Cut meat inot 1/2-inch cubes. Place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Sprinkle with seasonings; stir to coat meat. Chop onions and bell pepper using Food Chopper. Add to Baking Bowl along with tomatoes, tomato sauce and beans. Cover Bowl with Deep Dish Baker. Bake 2.5 hours or until meat is tender. Carefully remove Deep Dish Baker frin Baking Bowl, lifting away from you. Serve with desired toppings.
· 1 Tablespoon active dry yeast or 1 (1/4-oz.) package
· 1-1/2 cups lukewarm water 110F (45C)
· 5 cups HOT ROLL MIX
· 3 qt. water
· 1 Tablespoon sugar
· 1 egg yolk, beaten
· 1 Tablespoon water
· Poppy seens, sesame seeds or coarse salt
In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5-10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30-45 minutes.
Punch down dough; knead 4-5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 2-30 minutes.
Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-qart pot, bring 3 quarts water to a boil. Add sugar. Lower hear to keep water boling gently.
Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.
Preheat over to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 Tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15-20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.
My notes: Add more flavor!
· Mix in chives and garlic to the dough. Sprinkle with poppy seeds.
· Mix in cinnamon and craisins or raisins
· Mix in dried minced onion and top with additional onion
Hot Roll Mix
· 5 lb. (20 cups) all-purpose flour
· 1-1/4 cups sugar
· 4 teaspoons salt
· 1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups Hot Roll Mix.
Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.