Chili in Jalapeno Cheddar Bowls

I love chili and everything that goes with it. I like chili dogs, chili burgers, chili fries, I love it all. So needless to say I am always doing something different every time I make chili. One of the things I tried recently was making a bread bowl for my chili. When we lived in CA the local grocery store used to sell jalapeno cheese bread and I used to buy it all the time for my husband. Then we move to VA and I couldn't find anyone who sold it, so I make the dough every once in a while to go along with certain meals. You don't have to make my chili recipe to go into the bread, any chili recipe will do. The bread makes enough for 3 medium size bowls. I tried stretching it to 4 bowls but wound up only fitting a scoop and a half of chili in a bowl. The chili however makes enough for an army. I usually make a lot because I have other recipes that call for chili and instead of making a batch every time I just use the leftovers.

Chili

• 1 lb ground beef
• 1 medium onion, chopped
• 4 cloves garlic
• 2 (14oz) can diced tomato
• 1 c. dried beans
• 1 bell pepper, chopped
• 6 button mushrooms, chopped
• 1 Tbsp. chili powder
• 1/4 tsp. thyme
• 1/4 tsp. basil
  
• salt
• pepper

1. Soak beans according to package.
2. In a large pot brown beef over medium heat, about 5 minutes. Add chopped onion, mushrooms, garlic and pepper and cook until the onions are translucent.
3. Add the rest of the ingredients, beans and a can and a half of water and bring to a boil. Reduce heat to a simmer, cover and allow to cook for 3 hours or until beans are tender. Add salt and pepper to taste.

Bread Bowl

• 3/4 c. warm water
  
• 1 packet of yeast, about 2 1/4 tsp
• 5 tsp. sugar
  
• 1 tsp. salt
• 5 tsp. butter/margarine, melted
• 1 c. cheddar cheese, shredded
  
• 2 Jalapenos, chopped
  
• 2 1/2 - 3 1/2 c. bread flour

1. Mix yeast, 1/4 c. warm water and sugar in large bowl. Let sit for 5 minutes, the yeast will bubble up.
   
2. Add butter, 1/2 c. water, cheddar, jalapeno and salt to the yeast mixture and stir.
3. Add flour one cup at a time and mix until the dough pulls away from the bowl and forms a ball
   
4. Knead dough on a lightly floured surface for 10 minutes.
   
5. Divide dough into thirds, roll dough into tight balls and lightly rub with olive oil so that the dough does not dry out. Place the dough on a parchment lined baking sheet far apart from each other and put into the oven or a warm draft free spot to allow it to rise for one hour.
   
6. Bake dough for 30 minutes at 400° F.
7. Let dough cool down. Cut a hole out of the top of the dough and scoop out the soft bread on the inside making sure not to bread the crust. Pour chili into the bread bowl. Top with your favoring chili toppings.