Chili in a bread bowl

6 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
1 cup Chopped onion
1 can (16 oz.) kidney beans; rinsed and drained
1 can (15 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes; undrained
1 tablespoon Chili powder
½ teaspoon Garlic powder
1 tablespoon Cornmeal
⅔ cup Water
¼ cup Butter or margarine
1 cup All purpose flour
¼ cup Grated Parmesan cheese
2 teaspoons Baking powder
4 Eggs

Directions

BREAD BOWL

In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch heart shaped or round baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny. Spread into prepared pan, builing up edges slightly. Bake at 425 for 25-30 minutes or until the center is firm and puffed and edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately.

Yield: 6 servings. Chili recipe makes more than will fit in the bread bowl.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@...

on Aug 9, 1997

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