Chili in a Bread Bowl 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chili in a Bread Bowl cont. 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-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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Chili in a Bread Bowl 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. Editor's Note: Chili recipe makes more than will fit in the bread bowl. Yield: 6 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008