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