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Chili in a Bread Bowl Recipe

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This recipe for Chili in a Bread Bowl is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHILI:
1 lb. - ground beef
1 c. - onion, chopped
1 (16 oz.) can - kidney beans, rinsed & drained
1 (15 oz.) can - tomato sauce
1 (14½ oz.) can - diced tomatoes, undrained
1 T. - chili powder
½ tsp. - garlic powder

BREAD BOWL:
1 T. - cornmeal
2/3 c. - water
¼ c. - butter OR margarine
1 c. - all-purpose flour
¼ c. - Parmesan cheese, grated
2 tsp. - baking powder
4 - eggs
Directions:
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 to 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. Makes 6 servings.
Personal Notes:
Personal Notes:
Chili recipe makes more than will fit in the bread bowl.

 

 

 

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