Chili bread has become one of my sister-in-law’s signature recipes. Below is my variation on it, which is basically the same except it is a little spicier. I hope you enjoy it as much as both my family and my in-laws enjoy it.
Yield: 2 Loaves
- 1 lb Ground Beef
- 1 Can Tomato Sauce (8 oz)
- ½ Cup Onion
- ½ Cup Shredded Cheddar Cheese
- 2 Tbsp Hot Pepper Powder (or Chili Powder)
- 1½ Tbsp Garlic
- 1 Tbsp Green Hot Pepper
- ¾ tsp Salt
- ⅛ tsp Black Pepper
- 1 Egg Yolk
- 3¼ Cups All Purpose Flour
- ½ Cup Water
- ½ Cup Milk
- 1 Tbsp Butter
- 1 Tbsp Sugar
- 2¼ tsp Active Yeast (1 Package)
- 1 tsp Salt
Combine ½ cup of luck warm water, ½ cup of luke warm milk, and 2¼ tsp of dry yeast in a large mixing bowl. Stir gently and leave it at room temperature for about 5 minutes for the yeast to rise.
Add 3¼ cups of flour, 1 Tbsp of butter, 1 Tbsp of sugar, and 1 tsp of salt to the yeast mixture. Mix everything together.
Knead the dough for several minutes and then form the dough into a ball. Spread some cooking oil on the surface of the mixing bowl and put the dough in the bowl. The oil will help prevent the dough from sticking to the bowl.
Loosely cover the bowl with plastic wrap and let the dough rise in warm place (in the oven with just the light on) for about 35 minutes, or until the dough doubles in size.
Meanwhile, brown 1 pound of ground beef on medium-low.
Mince ½ cup worth of onion, 1½ Tbsp worth of garlic, and 1 Tbsp worth of green hot pepper.
Once the beef has browned, add the vegetables, 1 can of tomato sauce, 2 Tbsp of hot pepper powder, ¾ tsp of salt, and ⅛ tsp of black pepper. Fry for about 5 minutes on medium-high.
When the dough has risen enough, divide the dough in half.
Roll the dough into a 9 x 13 inch rectangle shape.
Divide the beef filling in half too.
Place half of the filling in the center of the rolled dough in about a 3 x 10 inch shape. Spread the beef evenly.
Sprinkle ¼ cup of cheddar cheese on top of the beef.
Gently cut the uncovered dough into ½ inch strips.
Fold the strips around the beaf and weave them together at the top.
Brush some egg yolk on the surface of the bread dough evenly. This will help make it a shiny golden brown color.
Bake the chili bread for about 20 minutes at 400°F.
Let it cool a little before slicing.
I hope you enjoy this as much as we did.