Chili and Bread

[walton_eats]

Chili Beans with Turkey
Makes a lot, about 4 quarts

2 tbsp olive oil
1-1/4 lbs ground turkey
1 large sweet onion, chopped
4 cloves garlic, minced
1/2 cup chopped mild green chilies (canned are fine)
salt to taste
about 3 tbsp sugar
1 28-oz can ground tomatoes (I use Muir Glen or 6-in-1)
1 28-oz can petite diced tomatoes (I use Hunts)
1 14-oz can Campbell's Tomato soup, undiluted
4-5 tbsp (or more) Penzey's medium hot chili powder
4 cans Bush's kidney beans, drained

Chopped red onion
Shredded cheddar cheese



Brown turkey in olive oil. Add onions and garlic and sweat until onions become translucent. Add chopped green chilies. Add chili powder, salt and sugar and mix well. Add ground and diced tomatoes and tomato soup. Bring mixture to a simmer; simmer for about 45 minutes. Taste and adjust seasoning. Add beans and simmer another 15 minutes. Serve, passing around chopped red onion and shredded cheese.



Challah with a Twist
Adapted from a recipe from The KitchenAid Cookbook
(Directions are for KitchenAid stand mixer, but this is easily made by hand. Makes 2 loaves.)

4-1/2 to 5-1/2 cups all-purpose flour
2 tbsp sugar
1-1/2 tsp salt
1 envelope Goya Sazón with Azafrán
1 package active dry yeast
1/3 cup butter or margarine, melted
1 cup very warm water (120F to 130F)
3 eggs
1 egg white
1 egg yolk
1 teaspoon cold water
1 teaspoon poppy seeds



Place 4 cups flour, sugar, salt, Sazón, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Combine butter and water. Gradually add warm liquids to bowl and mix 1 minute. Add eggs and egg white and mix 1 minute more. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 3 minutes longer. Turn dough out onto floured board and hand-knead until dough is silky.

Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft, until doubled in bulk, 1 to 1-1/2 hours (I find that the Sazón slows the rising time a bit).

Punch dough down and divide in half. Divide each half into three pieces. Roll each piece to a 14-inch rope. Braid three ropes together, tucking ends under, and place on greased baking sheet. Repeat with remaining ropes. Cover and let rise in warm place, free from draft, until doubled in bulk.

Beat egg yolk and water together. Brush loaves with mixture and sprinkle with poppy seeds. Bake at 400F for 30 to 35 minutes, until golden brown and loaf sounds hollow when tapped. Remove from baking sheets immediately and cool on wire rack.