Nans Chili Food

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

CHILI NACHOS

Steps:

• Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
• Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
• Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

CHEESE & CHILLI NAANS

Steps:

• Heat oven to 190C/170C fan/gas 5. Sprinkle the breads with a little water, then top with grated cheddar and chilli. Bake on the oven racks for 5 mins until the cheese has melted, then remove and scatter with the coriander.
• Cut into quarters and serve.

NAN'S CHILI

Steps:

• Brown ground beef.
• Add tomato sauce, tomatoes and water.
• Stir in the onion, garlic and seasonings.
• Add beans and simmer 30- 45 minutes.
• Serve with saltine crackers to crush into the chili.

CHEESY CHILLI NAAN BREAD

Steps:

• Preperation:.
• Lightly flour a dry surface.
• Place a sheet of greaseproof paper on a baking tray.
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
• Form a well in the centre of the dry ingredients and add the Oil and Water.
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
• Remove from mixing bowl and place onto the floured surface.
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Method:.
• Once the dough has risen, place onto a lightly floured surface.
• Roll each ball out to a maximum thickness of 1cm.
• Sprinkle the cheese in the centre of the dough.
• Pull the edges of the dough inward and form together to seal the cheese inside.
• Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
• Heat a large, lightly oiled pan.
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

BEST NO-BEAN CHILI

Steps:

• Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
• Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
• Reduce heat to Low and cook for 2 hours.

EASY NAAN

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

CHEESY CHILLI NAAN BREAD

Steps:

• Lightly flour a dry surface
• Place a sheet of greaseproof paper on a baking tray
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
• Form a well in the centre of the dry ingredients and add the Oil and Water
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
• Remove from mixing bowl and place onto the floured surface
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Once the dough has risen, place onto a lightly floured surface
• Roll each ball out to a maximum thickness of 1cm
• Sprinkle the cheese in the centre of the dough
• Pull the edges of the dough inward and form together to seal the cheese inside
• Rollout the dough again to a maximum of 0.5cm thickness. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from
• Heat a large, lightly oiled pan
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
• Remove from the pan and serve, placing a small amount of butter on top