"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chili in a Bread Bowl Recipe

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This recipe for Chili in a Bread Bowl, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Amie Retz
Added: Tuesday, February 7, 2006


1 lb. - ground beef
1 c. - onion, chopped
1 (16 oz.) can - kidney beans, rinsed & drained
1 (15 oz.) can - tomato sauce
1 (14 oz.) can - diced tomatoes, undrained
1 T. - chili powder
tsp. - garlic powder

1 T. - cornmeal
2/3 c. - water
c. - butter OR margarine
1 c. - all-purpose flour
c. - Parmesan cheese, grated
2 tsp. - 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 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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