• 2 Pounds Hot Italian Sausage
  • 2 Onions
  • 1 Green Pepper
  • 2 1/2 Stalks of Celery
  • 28 Ounce Can of Stewed Tomatoes
  • 1 Can of Dark Red Kidney Beans
  • 1 Small Can of Tomato Paste
  • 1 Small Tomato Paste Can Full of Water
  • 1 Tablespoon of Pepper Flakes
  • 2 Tablespoons of Cajun Seasoning
  • ----DOUGH----
  • 1 Cup FLAT beer
  • 1 Tablespoon of Olive Oil
  • 1 Tablespoon of Butter
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 2 1/2 Cups All-purpose Flour
  • 2 1/4 Teaspoons Machine Yeast
  • Sesame Seed Garnish
  • 2 Egg Yolks
  • 1 Tsp Sesame Oil

Once upon a time my friend and I had an idea for a fast food company that we thought would be super convenient at corner stores, gas stations, and other places people pick up food when they’re in a hurry. We called it STUFF-INSIDE-STUFF. This past Saturday we had a big party where we all made a variety of chili’s so we could all try a little bit of each others creations. This was one of the very rare parties where I didn’t have to make Sausage Bread so it got me to thinking… Is chili one of the things that could be a “Stuff” inside “stuff”?

Well turns out it is! Try out this recipe when you have some leftover chili or use the recipe i’m providing for one of the most flavorful chilis you’ll ever have!


1) First off you want to make a really good dough to go around your creation. This takes just as long to make as the chili for the inside does and you don’t have to watch it so make this first. Take the dough ingredients EXCEPT for the egg, sesame seeds, and the sesame oil, and put them in a bread maker on dough setting in the order listed.

2) Remove the skins from your hot italian sausages and crumble them up into a big pot suitable for making chili with a little bit of olive oil. Cook this on medium heat until it’s just about 75% cooked through.

3) While the sausage is cooking use half the spices listed.

4) Once the sausage is 75% cooked through dump in all the other ingredients for the chili and bring it to a boil.

5) Once its boiling turn the temperature back down to a simmer and cook with the lid on for about and hour and a half to two hours.

braid6) Let the chili cool completely this will allow it to stick together when you scoop it into the bread.

7) When the dough is done cut it in half this recipe makes two loaves.

8) Roll out the dough into two roughly equal rectangles and lay your cool chili down the middle of each lengthwise.

9) on each side cut the dough into strips in the same spots (see image) and braid them overlapping one side then the next back and forth til you have a braided loaf.

10) Mix your egg yolks and sesame oil and brush the top of the loaves this helps it brown nicely on the top and gives it a nice taste.

11) Sprinkle your sesame seeds on the top and bake at 425 celcius for about 7 to 15 minutes (preheated oven of course).

12) Best to let it sit a bit before cutting or you’ll have a mess on your hands… literally… enjoy!

NOTE: I forgot to take an image of the bread braiding process so I borrowed one from http://menumanaged.blogspot.ca/ if you’re the owner of this site and don’t want your image used please let me know and I’ll take it down.