Burnay'faceOff The Hook Chili & Beer Bread

[heykellymichelle]

Perfect for the colder days.

Cook your bread first:
mix
*3 cups SELF RISING flour (not all purpose flour. lo and behold it's not really 'all purpose.' has to be SELF RISING)
*3 tablespoons sugar
*12oz beer
batter stays kind of lumpy. Do NOT let it rise. Once mixed, put in greased pan and bake @ 350* for 45 minutes. Take out and brush with butter. Cook for 15 minutes more. Done.


While your bread bakes, get your chili rolling. You'll need
*chopped onion
*chopped carrots
*olive oil
*pinto beans
*kidney beans
*black beans
*garbanzo beans (chickpeas)
*blackeye peas
*any other beans you like
*diced tomato
*tomato paste (enough to make it thick)
*mushrooms (shittaki or portabello have really nice texture to them)
*corn
*squash
*chili powder to taste
*pinch salt
*pepper to taste
*curry powder to taste
*hot pepper flakes to taste

Sautee onions and carrots in the olive oil on med-high unil the onions become translucent. Add everything else and simmer 40-60 minutes to let the flavor cook in. Play with the spices to get it as hot as you can stand it. Be careful not to use too much tomato paste or your chili will come out sweet. You can add meat if you want to, but I find the chili has a good clean burn without the grease to dull it. Use whatever meat makes you happy.

Don't burn the bread.


Hot chili and warm beer bread on a November day of fishing: just one more benefit to striper season.

Enjoy everybody!
~KM

.

[LadyAngler]

One lucky thing about having Kelly working for us, she makes chilli for us on these verrrryyyy cold November days. Just had this for lunch and it was amazing! I know most of you guys are probably wondering where's the meat in this but believe it or not it was great without it. The amount of beans and mushrooms that are used give it great texture, and did I mention how it warms you up just right and clears those sinuses!!!

Thanks Kelly for taking the time and making lunch for all of us!!!!