Chili Bread

This a great way to use up leftover chili. Especially when you make a vat of vegetarian chili and can't seem to find the bottom of the pot. I made this for lunch when all 3 of my sons were home, there wasn't a crumb left. It was nice to use leftovers and have it disappear so quick. Sometimes it's hard to be enthusiastic about chili on the third day.

If you are a bread maker by all means use your bread dough. A frozen loaf of dough will also work just as well. I'm not going to give you my bread dough recipe because I figure if you make bread you have your own and if you don't make bread well then you don't make bread.

Chili Bread--oven 400˚
1 batch of bread dough, punched down after it's first rise
2 cups leftover chili
1/2 cup shredded cheese
mustard to taste

on a baking stone or sheet pat out your bread dough nice and flat
about 10x16 or so
spread chili evenly over the top
add as much mustard as you like
sprinkle on cheese
begining on one long side roll up jelly roll style
pinch the seams and ends closed
lay the bread seam side down on the baking sheet
bake in a 400˚ oven for 30-35 minutes
cool for five minutes slice crosswise
and stand back!!











Upcycle those leftovers!


Peace and Love,