Beef Chili

Prep Time 3

Cook Time 40

Servings

Calories 947kcal

Ingredients

Fresh Baked Bread

1/8 oz Active dry yeast
1 TBSP Granulated sugar
1/2 cup Warm water (110°F to 115°F - 43°C - 46°C) use more if needed
1/4 TBSP Salt
1.75 cups Bread flour
1/2 TBSP Canola oil
Nonstick spray
4 tsp Butter

Chili

1 TBSP Extra-virgin olive oil
1/2 cup Red onion diced
1/2 cup Green bell pepper seeded and diced
3 cloves Garlic minced
8 oz Ground beef
1/2 tsp Chili powder use more or less depending on spice preference
1/2 tsp Ground cumin
1 tsp Paprika
3 cups Chicken broth
1 cup Crushed tomatoes
1/2 cup Red kidney beans optional
1/3 cup Cheddar cheese shredded
2 TBSP Scallions chopped for garnish
Jalapeño pepper sliced for garnish (optional)

Seasoning

Salt
Black pepper

Milk

16 oz Milk cold

Instructions

Make the bread: (if using a bread maker refer to the manual instructions for mixing, proofing, and baking the bread).
If using an oven, follow the steps: In a large bowl, dissolve yeast and sugar in warm water; let sit until bubbles form on the surface. In another bowl, whisk together the salt and half of the flour. Stir the oil and yeast mixture into the flour and beat until smooth. Stir in enough remaining flour, 1/4 cup at a time, to form a soft dough.
Turn the dough onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 2 hours.
Punch the dough down. Turn onto a lightly floured surface; and shape it into a loaf. Grease a loaf pan with nonstick spray. Place the dough into the loaf pan. Cover and let rise until doubled, about 1 hour.
Preheat the oven to 375 °F (190 °C).
Bake the bread until the loaf is golden brown and sounds hollow when tapped or has reached an internal temperature of 200 °F (93 °C), about 25-35 minutes. Remove from pan to wire racks to cool.
Prep the ingredients per the instructions above.
Heat a large pot over medium heat. Once hot, add the oil and saute the onions, peppers, and garlic until softened. Add the beef, along with the measured-out chili powder, cumin, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.
Stir in chicken broth, crushed tomato, and beans. Season with salt and pepper. Cover with a lid and simmer until you are ready to serve.
To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.
Slice the bread and spread with butter. Save the remaining bread for future use.
To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with scallions and jalapeño (if using). Serve with bread and milk.

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