Preston's Recipes

A wonderful Facebook friend of mine, Preston Montfort, kindly decided to

share his amazing Chili -&- Basque Sheepherder's Bread Recipes

today -&- they sounded so good
I thought I'd pass them along to you!?!

(Mr. Preston Montfort)

Preston's Chili Recipe
I prefer coarse ground chili meat. Hamburger can be used but, if it is lean you may want to add 1/2 cup vegetable oil.

I make a puree, using fresh, whole jalapenos. Canned jalapenos can be used.

PUREE : 6 jalapenos with stems and seeds removed.
Cover with water in small saucepan, boil for 30 minutes.
Drain and save water.
Rinse jalapenos with cold water.
Remove and discard skins.
Blend water and jalapenos until completely liquefied.
Set aside. If canned jalapenos are
used boiling is not necessary.

MEAT : 6 pounds chili or hamburger meat; sear in large pot stirring until browned.
Drain off grease (optional)
Add puree and additional water (or beer) to cover meat.
Bring to boil, then simmer for 30 minutes.

ADD : 1tbsp. Oregano
1 tbsp. Cumin
1 tbsp. Salt
1 tbsp. Minced Garlic
6 tbsps. Chili Powder
1 tbsp Crushed Red Peppers
1 tsp Cayenne
1 tsp Tabasco

Bring to boil and simmer 30 minutes.
Make a thick paste using corn starch or
2 tbsps. Masa Harina.
Add to chili.
Add 1 tbsp. vinegar Simmer another 15 minutes.

Can be served immediately but, I have found it best if refrigerated overnight and re-heated.



Basque Sheepherder's Bread


Best if cooked in cast iron ( 5qt) with a heavy lid.

INGREDIENTS:
3 cups very hot water
1/2 cup (1/4lb) butter or margarine
1/3 cup sugar
2 1/2 teaspoons salt
2 packages active dry yeast
9 to 9 1/2 cups all-purpose flour, unsifted
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Combine hot water, butter, sugar and salt. Stir until butter melts. Let cool to about 110 degrees. Stir in yeast and set in warm place until bubbly (about 15 minutes)

Beat in about 5 cups of the flour to make a thick batter. Stir in enough of the remaining flour (about 3 1/2 cups) to make a stiff dough.
Turn dough out onto a floured board. Knead until smooth and satiny. Add flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 1 1/2 hours)

Punch dough down and knead on a floured board to form a smooth ball. Grease pot and underside of lid with shortening. Place dough in pot and cover with lid. Let rise in a warm place until dough pushes up lid about 1/2 inch.

Heat oven to 375 degrees. Bake with lid on for 10 to 12 minutes. Remove lid and bake 30 to 35 minutes, or until golden brown and sounds hollow when tapped. Remove from oven and turn loaf out onto a rack to cool.

Quantities can be halved and cooked in a 2 1/2 qt pot.