Chili In A Bread Bowl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | All newly t, Soups & ste | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Chopped onion |
| 1 | 16 oz. kidney beans | |
| rinsed and drained | ||
| 1 | 15 oz. tomato sauce | |
| 1 | 14 1/2 oz. diced tomatoes | |
| undrained | ||
| 1 | T | Chili powder |
| 1/2 | t | Garlic powder |
| 1 | T | Cornmeal |
| 2/3 | c | Water |
| 1/4 | c | Butter or margarine |
| 1 | c | All purpose flour |
| 1/4 | c | Grated Parmesan cheese |
| 2 | t | Baking powder |
| 4 | Eggs |
INSTRUCTIONS
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@aol.com on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 503
Calories From Fat: 258
Total Fat: 28.4g
Cholesterol: 185.5mg
Sodium: 855.6mg
Potassium: 728.8mg
Carbohydrates: 35.4g
Fiber: 6.4g
Sugar: 5.3g
Protein: 26.5g