Chili in a Bread Bowl Recipe

Chili in a Bread Bowl Recipe photo by 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

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Chili in a Bread Bowl Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

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, cubed
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.

Nutritional Facts 1 serving (1 cup) equals 472 calories, 22 g fat (10 g saturated fat), 215 mg cholesterol, 899 mg sodium, 39 g carbohydrate, 7 g fiber, 30 g protein.

Originally published as Chili in a Bread Bowl in Taste of Home February/March 1997, p37

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Chili in a Bread Bowl

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(1-1) of 1 reviews

Reviewed on Sep. 23, 2011 by lasamons

This has become my regular chili recipe ever since I saw it in the TOH cookbook, except I have never made the bread bowl. I have made the chili many times. I use two cans of beans and 1 teaspoon garlic powder. This chili is simple and very good. It can also be cooked in the crockpot all day.