Chili with Griddle Bread

There are lots of variations of this meal, and it is one of our favorites. This took about 45 minutes - the beans were cooked the night before. Before you start the chili, get some rice cooking - this night we used long grained rice: 2 1/2 cups rice to 4 cups water - it takes about 35-40 minutes at a low simmer.

For the chili : cooked organic soldier beans (many other kinds will do nicely), onion, garlic, green pepper (frozen), tomatoes, mushrooms, cumin and chili powder, and a bit of salt

Saute the onions and garlic in olive oil until they start to brown - add the green pepper, mushrooms, tomatoes and seasonings - simmer a few minutes and add the beans. Keep it on low heat while you make the bread.

The bread dough is an adaption from a recipe for Whole Grain Artisan Loaf by Jeff Hertzberg and Zoë François (recipe here). It is stored in the refrigerator like a sour dough. It's very wet so you will need some bread flour on hand to make it workable. A heaping tablespoonful of dough onto a bed of flour is about right. Then add a bit more flour on top and work it in with your hands until the dough can be handled. Then roll, or better, pat it out with your fingers.

Like so:

Pre-heat a griddle over low heat. Covered is best - that way you will steam the bread.

Drop your dough onto the pan, cover and cook for about a minute or two, then flip it over and do the other side.

We served this with greens, cabbage salad and, of course, hot sauce. Assemble it anyway you want - the chili can go on the bread like a tortilla, or I prefer to use the bread as a second utensil. The bread is  wonderful, very chewy and yeasty and really makes the meal special.