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Old 02-04-2012, 10:46 PM   #51
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Originally Posted by PrincessFiona60 View Post
Chili bread? Let me think on it a couple of minutes.
LOL! I'm pretty sure you could just cook any bread recipe and slit the loaf down the middle, insert chili, seal it up and maybe smack/punch it a few times, rise it then bake it. I'm also pretty sure it would have a short shelf life.

My damned oven here isn't even big enough to roast a chicken. I hope to pursue my meat infused savory bread quest some day soon, when I have a real kitchen.
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Old 02-04-2012, 11:00 PM   #52
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LOL! I'm pretty sure you could just cook any bread recipe and slit the loaf down the middle, insert chili, seal it up and maybe smack/punch it a few times, rise it then bake it. I'm also pretty sure it would have a short shelf life.

My damned oven here isn't even big enough to roast a chicken. I hope to pursue my meat infused savory bread quest some day soon, when I have a real kitchen.
I was thinking cook burger, chili seasoning, diced onions. Drain off excess liquid, allow to cool. Pat out dough into a rectangle after first rise, cover 2/3of the dough with shredded cheese and the meat mixture. Roll up from the covered end and seal. Allow to rise the second time and then bake. Snacking bread, not a sandwich bread, unless you can get it to stay together.

OR

Chili mixture, drain off excess liquid and save. Mix the chili mixture into your dry ingredients. The saved liquid could be part of the liquid needed for the recipe. Continue from there, this would go through two rises then.
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Old 02-04-2012, 11:06 PM   #53
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I think I'd rise the bread at least once, then insert cooked meat/savory phase. Rise again then bake. You could twist it or just mash it up in any way before final rise and baking.

I prefer the idea of making bread dough separately, then making the stuffing/filling, than a final rise.

But I like your ideas!
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Old 02-04-2012, 11:10 PM   #54
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I think I'd rise the bread at least once, then insert cooked meat/savory phase. Rise again then bake. You could twist it or just mash it up in any way before final rise and baking.

I prefer the idea of making bread dough separately, then making the stuffing/filling, than a final rise.

But I like your ideas!
Aesthetically, you would probably end up with pink bread mixing it in.
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Old 02-04-2012, 11:26 PM   #55
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I wasn't thinking of a very fine mangling, more of a quick toss and twist. You could do much the same thing with some sauteed onions and some cheese. Maybe add some sliced olives to that...

I'm just fascinated by the idea of adding cooked meat to bread. I think the chili would totally work. But would have a limited shelf life.
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Old 02-04-2012, 11:33 PM   #56
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if you're looking for a pocket of chili inside the bread, it won't work. you'll just end up with raw dough around the chili when the outside crust is done.

you can make a "chili bread", though, much like a sausage or pepperoni bread, where the meat is incorporated all through the dough.

you might be able to do a stromboli type thing, twisting a relatively dry chili into finished dough just before baking, but again, it's not really chili without the gravy.
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Old 02-04-2012, 11:46 PM   #57
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BT I'm expecting to insert fully cooked chili into my bread dough. Or some kind of savory meat. The stuffing is fully cooked. The bread is served fresh out of the oven. Again, I doubt this would have much of a self life.

Think about calzoni.

And it wouldn't be chili at all... Maybe chili bread...
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Old 02-05-2012, 09:10 AM   #58
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Chili bread, that's really what a person would end up with I would think, which by all means is good. Here's a link to one if you can sit through a video. It comes out very pretty. It looks sortive "stromboliish" to me.

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Old 02-06-2012, 01:25 AM   #59
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here's a pic of a turkey chili in bread bowls that i made a year or so ago. the bowls were just round rolls so i stuffed them as much as i could.

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Old 02-06-2012, 12:11 PM   #60
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buckytom...

this has made me hungry! Next SuperBowl I am going to make bread bowl chili!
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