Artisan bread

I have been wanting to tackle this for a long time, but I have been apprehensive to even begin. This was made possible with the help of a friend. Take a try at this wonderful recipe!

1 1/2 cups Luke warm water (105 degrees)

1/2 tsp granulated sugar  

1 packet yeast

1/2 table spoon salt

3 1/4 cups of unbleached all purpose flour 

Cornmeal for dusting pan

Add sugar and yeast to water. Let sit for 1 minute. Add flour and salt. Mix with wooden spoon until there is no sight of dry patches. Place dough in large enough container for tripling the size after initial rise (about two hours). Cover container with plastic wrap or a lid which is NOT air tight.

Let sit in a warm place on your counter. Preheat oven 350 degrees 15 minutes before baking. Place a cookie tray half full with water on lower rack in the oven two minutes before bread dough goes in. This will help with crusting. After the two hour rise, flour your hands before handling the Dough. Cut dough into desired sizes. Sprinkle cornmeal on a heavy cookie sheet. Roll each piece into desired shape. Keep flouring hands so dough is easy to work with. Let it sit for ten minutes before placing in the oven. Create those cuts on the Dough by using a kitchen scissors, clipping two inches Into the dough. That will give the open-cut design. Let sit for ten minutes. Dough will rise a little. Place in oven and bake for 25 to 28 minutes. Serve warm, not hot. Five minutes after coming out of the oven. Serve with flavored butter.

Chili

when we say chili, it means, 'chili in our house, or our preference', at least in my words. The reason why I say this, is because your favorite chili is based on your tolerance of certain ingredients. Most are a must and some are just added to create a unique flavor or taste. Chili has a history behind it. I would rather not get into it.The taste is great either way. I hope it's one you might appreciate, if you happen to stumble upon this pot of delicious goodness as you search for chili recipes. With that said, here follows my preferred chili created by me!

2 tbs olive oil
3 cloves freshly crushed garlic
1/2 large onion chopped
1 jalapeno pepper diced
2 lb ground beef
1/2 tsp  ground cayenne pepper
1 tsp ground chili
1 tsp paprika
1 tsp cumin
1/2 tsp ground adobo seasoning
2 cans red bean (15 oz each)
1 can diced tomato (15 oz)
1 can tomato sauce (13 oz)
1 green bell pepper diced
1 tbs light brown sugar
Kosher salt to taste

With oil in dutch oven and heat to medium high add garlic onion and ground beef. Let brown for about two minutes or less. Add spices, jalapeno, brown sugar and turn to coat ground beef. Let cook for 20 seconds. Now add beans, tomatoes and salt. Turn to distribute everything evenly in pot. Take a big smell , cover your concoction and let cook on low for 5 hours. Once finished, serve as pleased.