Chili in a Bread Bowl
Taste of Home
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For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially "hearty" main dish. —Kay Curtis, Guthrie, Oklahoma
SERVINGS: 6
CATEGORY: Soup
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
Ingredients:
- 1 pound ground beef
- 1 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 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
Directions:
In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9-in. 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, building 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. Editor's Note: Chili recipe makes more than will fit in the bread bowl.