Prep 30 mins
Cook 20 mins
The filling is delicious in this treat. Recipe is from Taste of Home. Prep time does not include rising time.
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup warm water (110-115 degrees F)
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 egg
- 2 cups all-purpose flour
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic salt
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2⁄3 cup water
- 2 tablespoons chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 cups shredded cheddar cheese
- 1 egg, lightly beaten
- In large mixing bowl, dissolve yeast in warm water.
- Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
- Stir in the beans, water and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
- Punch dough down.
- Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
- Transfer to a greased 15-inch by 10-inch baking sheet.
- Spread beef mixture down center of dough; sprinkle with cheese.
- On each long side, cut 1-inch wide strips about 1/2 inch from filling.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise until doubled, 30 minutes.
- Brush egg over dough.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
- Remove to wire rack; let stand 5 minutes before slicing.
Great idea! Very tasty. I made one with beef and one with just beans (used a mixture of black, pinto and kidney beans). Nice and spicy and the bread is great - I'm going to try it on its own! Next time I need to spread it thicker because I ended up with too much bread on top of the chili once it baked. Thanks for posting!
My stove wasn't working, so I prepared the dough in my ABM, cooked the filling on top of my one camping gas ring, and let it cool, and eventually cooked the completed dish in my convection microwave! My braiding could probably use a little work, but the finished product was delicious, and the family were all Wowed, something very different! I also probably added more cheese that stipulated, and because the youngsters don't like kidney beans, I used a can of baked beans. I served carrots and green bean sides, made some gravy to pour on top, and we feasted! Thanks, Lainey! :D
We loved this so much that I made it two times in a row! My husband is very picky so I skipped the beans and added cheese con queso prior to braiding it. The whole family was oohing and aahing all the way through dinner and into the night! Great recipe! Thanks for posting and thanks to TOH!