Chili in a bread bowl
Last updated 6/12/2012 1:14:31 AM. Recipe ID 43445. Report a problem with this recipe.
Title: Chili in a bread bowl
Categories: All newly t, Soups & ste
Yield: 6 Servings
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;
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
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
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