You’re Super Bowl food prepping. I have an idea for you.
Who doesn’t love fresh, hot sourdough out of the oven? Then add chili, cheese, some sour cream and you have a hearty, tummy-filling meal that combines beautiful fresh bread with a football staple – chili. AND you can prep ahead which suits me fine. Oh, and it goes perfectly with cold beer.
Full disclosure that this is the cheaters version of sourdough. If you are lucky enough to have a sourdough starter hanging around…then please, for crying out loud, mail me some and use it for this recipe. If not, I promise you this still tastes like perfect sourdough and your Super Bowl guests will think you’re fucking amazing. Plus it’s ridiculously easy.
This recipe uses my 2 most used kitchen gadgets: my $10 VarageSale bread maker and my 7-Quart Slow Cooker (which takes the prize for most used around here). If you don’t have either, my love, feel free to improvise with a shorter cooking time version of chili on the stove and a stand mixer, should you have one. By the way, I never use my bread maker for actually baking the bread. But it does a perfect job of mixing, kneading and rising.
Also, I’m including my go-to chili recipe below, but feel free to substitute for your own…or use mine on it’s own or go bananas with creativity.
Brooke’s Vegetarian Chili Recipe
- 1 can of whole tomatoes
- 1 can of black beans – rinsed and drained
- 1 can of kidney beans – rinsed and drained
- 1 can of baked beans in tomato sauce
- 1/4 cup of chopped white onion (I use pre-chopped)
- 1 green pepper – chopped
- 1 red pepper – chopped
- 4 cups of mushrooms, quartered
- 2 3/4 cups of tomato sauce
- 1/4 cup of raw, unfiltered apple cider vinegar
- 4 cloves of garlic – crushed
- 1 tbsp of chili powder
- 1/2 tbsp of cumin
- 2 tsp of sea salt (or more or less to taste)
- 1/4 smokey hickory BBQ sauce
- 1 tbsp hot pepper sauce (I use Bajan hot pepper sauce)
- 1 tsp cilantro paste
- Shredded cheese, optional for garnish
- Sour cream, optional for garnish
- Fresh cilantro leaves, optional for garnish
- In a large crockpot add in the can of whole tomatoes and crush with a potato masher to desired consistency.
- Add in all the beans, onions, peppers and mushrooms. Stir until combined.
- Turn the crockpot on low before adding the remaining ingredients.
- Cook low and slow for 6 to 8 hours.
Easy Mini Sourdough Bowls
(Makes 4 Bowls)
- 1 1/2 cups of water
- 4 cups of Breadmachine Sourdough Mix – I purchased mine at Bulk Barn, plus a handful for working with
- 2 tsp of yeast
- Put all of the ingredients in the bread machine and start the dough/pasta setting.
- Once the dough is complete through the dough cycle of the bread machine, lightly flour a clean surface with the remaining mix.
- Preheat oven to 375.
- Divide and cut the dough into 4 even sections and gently round the tops and sides.
- Transfer onto lightly floured cookie sheet or stone baking sheet (I use my pizza stone but a regular ol’ cookie sheet works just as well).
- With a sharp knife, cut in a tic-tac-toe design on the top of each loaf.
- Since every oven is different, I toss mine in and set the timer for 18 minutes. Check on them in 5 minute intervals after that. They are done just when the crust turns a golden colour.
- Let cool on a rack for 10 minutes.
Now, create the masterpiece:
Once the bowls are touchy-cool, take a bread knife and chop the “tops” off. You will want to ensure that you have enough room in the bowl for chili (read: don’t cut the top too low). Set aside those tops…they’re good for cheesy dippin’. You’re also going to want to scoop out the middle of the bowls too. Give someone the special job of eating this goodness with butter. YUM.
Put the scooped out bowls back on the baking sheet and hit BROIL on the oven. High broil if your oven has that feature. Scoop the chili into each of the bowls, top with shredded cheese and top the “tops” with shredded cheese. Throw into the oven for about 3-4 minutes or until the cheese gets bubbly.
Once they come out, transfer to a plate and garnish with sour cream and fresh cilantro if you’d like.
I split up my leftover chili and freeze for different, quick weeknight meals like chili nachos, or chili sausages…or just plain chili. You could throw the remainder on some nacho chips with cheese for a second Super Bowl munchie.
Serve with cold beer, football and a fork.