Chili In A Bread Bowl

Course : Chili
Serves: 6
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Ingredients:

1 Pound ground beef
1 Cup chopped onion
16 ounces kidney beans rinsed and drained
15 ounces can of tomato sauce
14 1/2 ounces can of diced tomatoes -- undrained
1 Tablespoon chili powder
1/2 Teaspoon garlic powder
---Bread Bowl:
1 Tablespoon cornmeal
2/3 cup water
1/4 cup butter or margarine
1 cup all purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
4 large eggs
 

Preparation / Directions:

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.


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