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Chili In A Bread Bowl beef, chili, groundmeat, beans 1 lb ground beef 1 cup chopped onion 1 can (16 oz.) kidney beans -- 1 rinsed and drained 1 can (15 oz.) tomato sauce 1 can (14 1/2 oz.) diced tomatoes 1 undrained 1 tablespoon chili powder 1/2 teaspoon garlic powder 1 ################## 1 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 teaspoon baking powder 4 eggs 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 From: L979@aol.Com Date: 09 Aug 97 Mastercook Recipes (Mailing List) Ä Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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