17 Loaves of Dark Rye Oat Wheat Corn Sourdough & a Vat of Vegetarian Chili

I had a good night of sleep which means no coffee after 5 AM. I woke up and started chopping peppers onions garlic and cooking bulghur...

Meanwhile the sourdough rye corn oat wheat semolina sourdough was shaped and rising in the oven at 6AM.

 The breads and chili came out great.

My vegetarian chili has Moroccan salt cured olives in it, tons of chopped fresh garlic, because they were in my fridge and needed to be used once I pitted them and chopped them they were a fantastic addition, I used a cup of cooked bulghur, I had already soaked and cooked a pound of white beans, I added 2 cans of whole tomatoes, two cans of tomato paste 4 cubanelle peppers, 4 bell peppers, 4 or 5 red and white onions, cumin, oregano basil parsley, chili pepper flakes, chopped green chilies, Chipotle Adobo sauce, 3 cans of Rotel because I had it, bloops of olive oil and many glugs of Chianti. 

Oh, then I spontaneously added corn tortillas chopped up. Delicious!

I sauteed the peppers garlic onions and oregano basil parsley cumin in olive oil first and then added the tomatoes and tomato paste and wine and simmered it in my slow cooker setting on my gigantic instant pot. I was trained in a restaurant. I can't cook small amounts. I made 8 quarts.

I love a blob of cottage cheese on top of the hot chili to cool the flames. Delicious with the sourdough bread.