Hormel Chili Copycat

Serves 8-10
Ingredients:
1 lb. (2c) ground beef    
(1 1/2 lb. (3c) for thick version)
1 T. dry onion (or 6T fresh)
3/4 c. flour
6 c. water
1 can tomato sauce (8oz)
2 T +2t. chili powder
1 1/2t.- 2t. salt (use 2t. for home cooked beans)
2 t. sugar
2 t. cumin
2 t. paprika
1/2 t. garlic powder
1/4 t. pepper
2 cans red or pinto beans (3 1/2 c. cooked)
(3 cans (5 1/4c) for thick version)

Directions:
1. Brown the meat and onion. Leave the grease in the pan.
2. Stir the flour into the meat
3. Stir the water into the meat/flour mixture and thicken on medium heat
4. Add remaining ingredients and simmer for 10 min.

MEDIUM BATCH
Serves 16-20
Ingredients:
3 c. dry red or pinto beans (7 c. cooked)
(4 1/2 c. dry beans= 10 1/2 c. cooked for thick version)
9 c. water
(13 1/2 c. for thick version)

2 lb. (4c) ground beef    
(3 lb. (6c) for thick version)
2 T. dry onion (or 3/4c fresh)
1 1/2 c. flour
12c. water
2 cans tomato sauce (8oz)
5T +1t. chili powder
4t. salt
4t. sugar
4 t. cumin
4 t. paprika
1 t. garlic powder
1/2 t. pepper

Directions:
1. Crockpot beans and water for 8-9 hours on low (until soft)
(dry red beans x 2.36=amount after cooked)
2. Drain beans & follow above directions


LARGE BATCH
Serves 24-30
Ingredients:
4 1/2 c. dry red or pinto beans 
(6 3/4 c. dry beans for thick version)
13 1/2 c. water
(16 c. for thick version)

3 lb. (6c) ground beef    
(4 1/2 lb. (9c) for thick version)
3 T. dry onion (or 3/4 -1c fresh)
2 1/4 c. flour
18 c. water
3 cans tomato sauce (8oz)
1/2 c. chili powder
2 T. salt
2 T. sugar
2 T. cumin
2 T. paprika
1/2 T. garlic powder
3/4 t. pepper

Directions:
1. Crockpot beans and water for 8-9 hours on low (until soft)
(for thick version, soak for 8 hours.
Bring to a boil and simmer with lid on for 1-2 hours)
2. Drain beans & follow original directions

Natural Yeast or Sourdough Breadsticks

Ingredients:
2 1/2 c. Natural Yeast (or white Sourdough start)
1 3/4 c. Warm Water
3 T. wheat gluten
4 1/2 T. sugar
4 1/2 T. canola oil
1 1/4 t. baking soda (to get rid of sour dough taste)
1 3/4c. wheat flour (or white flour)
1 T. salt
3 c. wheat flour (or 4 1/4c white flour)

Directions:
1. Beat all ingredients, except the last flour
2. Knead in the last flour for 7 min.
(may need to add 1/4 c. flour if dough is too sticky)
3. Let sit in bowl, covered, for 5-6 hours (until double in size)
4. Form into 36 breadsticks and place on a 3 jelly roll pans (12 on each pan)
5. Let rise for 3-5 more hours (until double in size)
6. Bake at 400* for 15 min. (until golden brown)
7. Brush with oil and garlic salt
8. Take off pan and cool on rack

Natural Yeast or Sourdough Rolls

THICK NATURAL YEAST or SOURDOUGH START
Ingredients for Large Rolls:
12 rolls (9x13pan)     24 rolls (jelly roll pan)
1 c.                             2 c. Sdough start (drain off water if natural yeast)
3/4 c.                       1 1/2 c. Water (105*)
1/4 c.                         1/2 c. powdered milk
2 T.                             1/4 c. sugar
2 T.                               1/4 c. canola oil
1/2 t.                           1 t. baking soda (to get rid of sour dough taste)
1 1/4t                         2 1/2t. salt
1 1/2 c.                              3c. flour
1 1/2c. flour.              3- 3 1/4 c. flour

Directions:
1. Beat all ingredients, except the last flour
2. Knead in the last flour for 5-7 min (5 for white, 7-10 for wheat)
3. Let sit in bowl, covered, for 3-4 hours (until double in size... Keep dough at 76*)
4. Form into 24 Rolls and place on a jelly roll pan (or two 9x13 pans)
5. Let rise for 2 more hours (until double in size)
6. Bake at 375* for 15 -20min )18min for cinnamon rolls (until golden brown)
7. Take off pan and cool on rack
*I use unbleached white flour and South Africa Sourdough start. I feed my start with 1 1/3c water+2c flour.

*For 24 CINNAMON ROLLS, roll out dough after first rising and spread on
5T. oil, 1/2 c. brown sugar, 1 T. cinnamon, 1 c. raisins (opt)
Roll up and Rise second time. After baking, drizzle topping:
1 c. powdered sugar, 2 T. milk, 1/2 t. vanilla

Subs

Makes Nine 9" wide Subs (3 on each 9x13 pan)
WHITE:
2 1/2 c. warm water
5 t. yeast (saf instant)
3T. + 1 t. sugar
3T. + 1t. oil
4 c. white flour
(beat with beaters and let sit for 5-10 min)
2 1/2 t. salt
(beat the salt in, then change to kneaders)
2 c. white (or wheat) flour

1. Knead for 7 minutes
2. Rise 1 hour, slightly covered
3. Form into long sticks and place on greased or parchment lined pans
4. Rise 1 hour in pans
5. Bake at 350* for 15-18 minutes - until slightly brown on top
(Plus 2 more minutes if adding wheat flour)

All Wheat:
3 c. warm water
3 T. gluten
4 1/2 T. sugar
4 1/2 T. oil
2 T. yeast
3 c. wheat flour
1 T. salt
3 c. wheat flour (Bake 20-23 min)

Makes Eight Fat 12' Subs (4 on each jellyroll pan- 2 pans total)
WHITE:
3 1/3 c. warm water
2 T. + 1t. yeast
1/3 c. sugar
1/3 c. oil
4 c. white flour
3 1/4 t. salt
4 c. white (or wheat) flour

-Same directions as 9" subs, but bake for 18 min.
(2 more minutes if adding wheat flour)