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Economical Recipe--Braided Chili Loaf

October 9th, 2008 at 10:39 pm

Since I've mostly been posting boring things like coin jar updates lately, I thought I'd pass along one of my favorite meals. It's pretty fast and easy to make, despite the fact that you have to assemble a dough for it and there's a short rising time, and it's delicious and tastes good cold as leftovers the next day if you want to take it for lunch. Of course, we never have leftovers, but you might. I like it because its ingredients are alway things I have on hand in the pantry, fridge and freezer. I've left out the salt and substituted the sharp cheddar for medium (which is cheaper) with little discernable difference in flavor.


Braided Chili Loaf

1 pound lean ground beef
1 tablespoon oil
1/2 medium onion, chopped
1 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon dried basil leaves
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup sharp cheddar cheese

Dough:
1/2 cup warm water (105 to 115 degrees)
1 package active dry yeast
1 teaspoon granulated sugar
1/2 cup warm milk
1 tablespoon oil
1 clove garlic, pressed
1 teaspoon salt
2 1/2 cups all purpose flour
Cornmeal


Preparation Instructions:

1. In a skillet, heat oil. Saute onion and garlic until soft. Stir in the beef and break up while browning.

2. Pour off any excess fat. Stir in tomato sauce, chili powder, basil, cumin, pepper and salt.

3. Cook a few minutes until sauce is absorbed. Set aside.

4. In a large bowl, dissolve yeast in warm water. Add sugar, milk, oil, garlic, salt, and most of flour. Stir, adding enough flour to make a soft dough.

5. Knead a few minutes. Keep dough soft.

6. On a greased baking sheet, sprinkled with cornmeal, roll out dough to a rectangle, about 10 by 14 inches. Spread meat mixture down center of dough. Sprinkle with grated cheese.

7. Cut 1 inch strips along both sides. Fold strips at an angle across filling. Cover. Let rise 30 minutes.

8. Bake at 350 degrees for 35 minutes until golden. Slice and serve.

Original recipe from Great American Recipes.

2 Responses to “Economical Recipe--Braided Chili Loaf”

  1. mom-sense Says:


    Thanks for sharing! Sounds like something I might make now that it is getting cooler and the oven on at dinner time isn't a bad thing. I just came across my grandmother's cookbooks from 1949 and 1962 - those church sponsored ones where all parishoners contribute. Hoping for some good recipes in there as well. Will let you know how my family likes it.

  2. anonymous Says:

    I think you could also make this with a "quick bread" recipe--one that uses baking soda rather than yeast, in effect, a biscuit type dough.

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