Company Red Chili
1 – 1/2 pounds lean stew meat (or chili meat if preferred)
1 small onion, very finely minced
1 – 14 ounce can chopped tomatoes
1 – 14 ounce can water
1 tablespoon beef bouillon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon cocoa
2 tablespoons mild chili powder
1 teaspoon paprika
1 bay leaf
1 package active dry yeast
1/2 cup warm water (105-115 degrees)
1 1/2 teaspoons orange zest
1/4 cup orange juice
1/4 cup sugar
1 teaspoon salt
3 tablespoons butter
3 -3 1/2 cups all-purpose flour
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
2 tablespoon butter, melted
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
Company Red Chili
Place all of the ingredients in a slow cooker set to high for approximately 4 hours or low on 6 hours, stirring occasionally if possible. Alternately place ingredients in a large saucepan set over medium high heat. Bring to a boil before reducing heat to low, covering and simmering for approximately 1 – 1/2 to 2 hours, stirring occasionally.
Being a Texan, I just don’t believe that good chili has beans in it, but if you must drain a can of pintos and add them to the pot just long enough to heat them through. You may also add some cayenne pepper 1/4 teaspoon at a time if you want some heat. As directed this chili will be mild and mellow. Serves 4
Orange Cinnamon Rolls
Dissolve yeast in warm water in large mixer bowl and let sit for approximately 5 minutes or until foamy; add orange zest, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally (if you have a stand mixer with a dough hook, this makes for easy work). Stir in enough of the remaining flour to make the dough easy to handle. With stand mixer on low, knead dough for 5 minutes or until it is very smooth and elastic, or turn dough out onto floured surface and knead 5 minutes.
Place dough in a large greased bowl and turn over to coat with oil on all sides. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
For the filling, stir together the granulated sugar, brown sugar and cinnamon; set aside.
Spread dough with the melted 2 tablespoons butter (leaving a clean 1” border along one of the long edges) then sprinkle the sugar and cinnamon mixture evenly over the butter.
Beginning at one of the long sides, roll dough up jellyroll fashion, ending with the clean edge. Pinch edge of dough to seal well. If necessary, stretch dough slightly to make a 16” long roll. Cut roll into 16 slices about 1" wide. This is best done with a long piece of thread or dental floss that is slipped halfway under the roll and crisscrossed over the top. Then take the opposite ends of the floss firmly in your hands and quickly pull in the opposite direction to cut.
Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups. Cover and let rise until double, about 30 minutes.
Bake in a 375 degree preheated oven until rolls are golden brown, about 20 -25 minutes. Drizzle with glaze while rolls are hot.
For the glaze mix together confectioner's sugar, milk, orange zest and vanilla; drizzle evenly over hot rolls. Makes 16 rolls