- Servings:
- ⅛th loaf (1 shareable loaf)
- Yield:
- 24 servings, or 3 shareable loaves
Ingredients
- 3 eachKing’s Hawaiian® Original Round Bread, deeply crosshatch cut
- 6 cSmoked cheddar cheese, coarsely shredded
- 6 cCheddar cheese, coarsely shredded
- 1 ½ cUnsalted butter, melted
- 1 tbspGranulated garlic
- 1 ½ tspChili powder
- 1 ½ tspRed chili flakes
- 4 ½ cChili con Carne (subrecipe)
- 3 tbspChives, minced
Build It!
Prepare each pull-apart loaf to order as follows:
Place a crosshatch cut loaf of King’s Hawaiian Original Round Bread on the center of a parchment-lined baking sheet.
Generously fill spaces between hatch marks with 2 cups each smoked cheddar and cheddar cheeses.
Drizzle stuffed loaf with ½ cup melted butter, then sprinkle with 1 teaspoon garlic powder, and ½ teaspoon each chili powder and red chili flakes.
Bake 10 to 15 minutes until cheese is melted and lightly toasted. Remove from oven and let cool for 1 minute.
Top with 1 ½ cups Chili con Carne and garnish with 1 tablespoon minced chives. Serve immediately.
Chili Con Carne
- Servings:
- 1 ½ cups per shareable loaf (about 3/16 cup per serving)
- Yield:
- 23
Ingredients
- 9 eachDried ristra chiles, stems and seeds removed, lightly toasted
- 6 eachDried guajillo chiles, stems and seeds removed, lighted toasted
- 6 eachDried árbol chiles, stems and seeds removed, lightly toasted
- 3 cWater, boiling
- 2 ¼ cChipotle chiles in adobo sauce
- 12 ¾ cDiced brisket or beef chuck stew meat
- 3 tbspKosher salt
- 1 tbspBlack pepper, ground
- ⅓ cCanola oil
- 4 ½ cYellow onion, small diced
- 3 tbspGarlic, minced
- 2 tbspMexican oregano
- 1 ½ tspCumin, ground
- ¾ tspCinnamon, ground
- ⅓ tspAllspice, ground
- 12 cChicken stock, unsalted
- ⅓ cMasa harina
- 3 tbspApple cider vinegar
Make It!
- Soak toasted dried chiles in boiling water until softened.
- Transfer water and soaked chiles to a blender. Add chipotle chiles in adobo sauce and process until smooth. Set aside.
- Season diced brisket or beef chuck with salt and pepper.
- In a Dutch oven set over high heat, add canola oil and heat until almost smoking. Add beef and cook until deeply browned on all sides. Remove beef from pot and set aside.
- Add onions, garlic, oregano, cumin, cinnamon, and allspice and cook for about 2 minutes until onion has softened and is almost translucent. Deglaze bottom of pot with 2 cups chicken stock.
- Return browned beef to pot and stir in chile purée and remaining chicken stock. Bring mixture to a boil, then reduce heat to a simmer.
- Simmer chili with Dutch oven lid slightly ajar for about 2 hours, until beef is fork tender. Stir occasionally.
- Remove from heat and stir in masa harina and apple cider vinegar until well incorporated and thickened.
- Hold hot for service or transfer to storage containers and hold
