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Chili in a Bread Bowl

 Chili in a Bread Bowl
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
6 ServingsPrep: 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, cubed
  • 1 cup King Arthur Unbleached 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

2 of 2

Chili in a Bread Bowl (continued)

Directions (continued)

  • 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.