| 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 | cn | (16 oz.) kidney beans; rinsed and drained |
| 1 | cn | (15 oz.) tomato sauce |
| 1 | cn | (14 1/2 oz.) diced tomatoes; undrained |
| 1 | tb | Chili powder |
| 1/2 | ts | Garlic powder |
| 1 | tb | Cornmeal |
| 2/3 | c | Water |
| 1/4 | c | Butter or margarine |
| 1 | c | All purpose flour |
| 1/4 | c | Grated Parmesan cheese |
| 2 | ts | Baking powder |
| 4 | Eggs |
INSTRUCTIONS
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@aol.com on Aug 9, 1997
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