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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
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

Printed from tasteofhome.com Aug 27, 2008

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Chili in a Bread Bowl cont.

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. Editor's Note: Chili recipe makes more than will
fit in the bread bowl.

Yield: 6 servings.