Recipe By : Taste of Home
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup chopped onion
1 can (16 oz.) kidney beans -- rinsed and drained
1 can (15 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes -- undrained
1 Tablespoon chili powder
1/2 teaspoon garlic powder
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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 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.
