I threw this together in the crock pot at about 8 am, we ran some errands, and then came back to a delightful smelling home just past noon.
1# ground beef cooked and drained
2# pork tenderloin diced and cooked
1# of rib eye steaks cooked and diced
1 large can of stewed tomatoes
1 can Brooks chili beans - Mild
1 can organic Trader Joe's red kidney beans
1 can low-sodium chicken broth
1 white onion diced
1 large green pepper diced
8 oz diced mushrooms
2 slices of jalapeno pepper
1 large squeeze of ketchup
1 small squeeze of Dijon mustard
2 tbs Worcestershire sauce
five cloves of garlic minced
~1 tbs chili powder
~1 tsp cumin
I cooked the meat the night before, which shortened the prep time in the morning to about 20 minutes. I added all the ingredients to the crock pot, set it to high and let it go, stirring occasionally. It was ready to eat by about 1:00, but the flavors had really melded together by about 3:00.
Served with homemade baguette bread (recipe below, and a shout to Kelsey Nixon for showing me how to do this)
1.5 tbs yeast (2 envelops)
2 tbs honey
1.5 c warm water, divided
4 c AP flour
1 tbs garlic powder
1 tsp salt
cornmeal for dusting pan
Combine the yeast, honey, and one half cup of warm water in the bowl of a stand mixer. With a dough hook, mix until just combined and let it rest at least ten minutes while the yeast proofs.
Then add the flour, salt, garlic powder, and one more cup of warm water while mixing on low speed.
It should go about ten minutes until the dough wraps itself around the hook.
Place the dough in an oiled bowl and cover with a dishcloth to keep it moist. Let it rest in a warm area until doubled in size.
Punch down the dough and divide in half, shaping two baguettes and placing them on your cornmeal dusted pan. Cover both loaves with a towel and let them rise near the oven preheating to 450 degrees.
When they have doubled in size again, throw them in the oven, on the top rack. Bake until golden brown, 13-15 minutes.