Title: Chili in a Bread Bowl
Categories: Soup
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; undrained
1	tb	Chili powder
1/2	ts	Garlic powder
		Bread bowl:
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

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.

Posted to MM-Recipes Digest V4 #5

Recipe by: Taste of Home

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