Chili tonight with Focaccia Bread

Not chilly today (it is very mild outside) but Chili for dinner tonight.

Chili is one of those big pots you can make in the morning and leave to bubble on the stove all day or you can transfer it to a crock pot for the day.  

I put it on at 9:30 for Naomi to have when she comes home from school as she is working tonight and prefers to have her main meal at home. She will probably have a small bowl again when she comes home after work tonight.  The rest of us will have it for dinner.

I think the longer it cooks the better it is and as with anything with a tomato base it even better heated up.  It also freezes well.  You can freeze meal size portions and always have a quick hot meal when needed.   Once again I thought I made a lot but after Andrew had his third bowl I only have one small serving left in the fridge.  It is a good thing he works out!

I don't use Chili powder to season.  I season my chili with Hot Smoked Paprika (available at Whole Foods), Cumin and Garlic.  If you can only get Sweet Smoked Paprika (available in most stores and the bulk store) then add hot chili flakes, a couple of teaspoons if you like it hot, less if you don't.

You can use lean ground beef but as my girls don't eat beef and chicken or turkey are better for you.   I use lean ground chicken or lean ground turkey.

We garnish our chili with sour cream, grated sharp cheddar cheese and crushed tortilla chips.

Always cook to your own taste.  Change the seasonings to what you like.  In cooking recipes are guidelines.
Baking with yeast is pretty forgiving as well.  You can play with different flours, change the fats (butter, vegetable oil or olive oil) or add grains.  You can also top breads with what ever you like, seeds spices cheese etc. 

Raw Vegetables

I serve the chili with a plate of raw vegetables. 
I often make cornbread with this but tonight I am going to make Focaccia Bread.  You will notice that I have hot water (from the tap) in the recipe for both dissolving the yeast and mixing in the dough.  The instructions on the yeast package say "warm water".  After years of failing and having "hockey pucks" because the yeast did not rise.  I changed to hot water and ...IT WORKS!  You will also notice I use quick rise yeast.  Quick rise yeast can be directly incorporated into the dough without letting it get foamy first.  Yeast can go bad for various reasons.  I like to make sure my yeast is working before I add all of my ingredients again avoiding the "hockey puck" syndrome.
Alternatively you can serve the chili with any crusty bread.

Chili                                                                              

                                                                                       

Ingredients                                                                               

2 pounds lean ground chicken or turkey                                         

2 onions diced

4 cloves garlic minced

2 -3  tablespoons hot smoked paprika (3 if you like it spicy)

1 - 2 tablespoons cumin (depending on how strong you a flavour you like)

2 tablespoons granulated garlic 

2 cans Tomatoes pureed (in food processor or blender)

2 cans Red Kidney Beans drained and rinsed.

1 bottle Beer

Instructions
In large pot, heat olive oil on high.  Add meat breaking it up and moving it around as it cooks for even cooking.  When meat is no longer pink add onions and garlic.  Reduce to medium heat and stir occasionally until onions are softened (about 5 minutes).  Reduce heat to low, add beans and spices and mix them into the meat.  Cook for 5 minutes.  Add tomatoes and beer. Cover and simmer on low until ready to serve.  If you find the chili needs thickening leave the top slightly open to allow evaporation.

Focaccia Bread

Ingredients

1 tablespoon quick rise yeast
1 teaspoon sugar
1/4 cup hot (from the tap) water                                                    
3 cups flour
1 teaspoon salt
1/3 cup olive oil
approx 1 cup hot (from the tap) water
2tablespoons olive oil - one for the bowl and one for the dough after it is formed
1 tablespoon Kosher salt
1/4 cup grated Parmesan Cheese
1 tsp granulated garlic
Note:  you can top the Focaccia with a number of things or a combination of things.  Sesame seeds, poppy seeds, and/or grated Asiago cheese.   Rosemary is very popular, you can top it with oregano and/or basil or what ever you like.

Instructions

In measuring cup add hot water, yeast and sugar.  Mix and leave until foamy
Meanwhile in food processor fitted with metal blade add flour, salt and olive oil.  Start machine running and add in foamy yeast mixture through the feed tube.  Fill the same measuring cup that the yeast was in with hot water and add through the feed tube continue adding water until the dough forms a ball around the blade.
Remove from the processor and put in large oiled bowl to rise (approximately 1 hour)

Focaccia before it goes into the oven

When the dough has risen punch it down and roll it into a 12 inch circle.  Place on parchment lined baking sheet (a pizza pan works great).
Heat oven to 400 (convection if you have it)
Sprinkle dough with 1 tablespoon olive oil.  Use your fingers to push down forming indents in the dough.  Sprinkle with Kosher salt, Parmesan and Garlic.
Bake for about 25 minutes or until browned.
Cut with a pizza cutter and serve in wedges.