1 lb Ground beef
1 cup Chopped onion
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
1 tbsp Chili powder
1/2 tsp Garlic powder
BREAD BOWL
1 tbsp Cornmeal
2/3 cup Water
1/4 cup Butter or margarine
1 cup All purpose flour
1/4 cup Grated Parmesan cheese
2 tsp Baking powder
4 Eggs
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In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch 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, builing 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. Yield: 6 servings. Chili recipe makes more than will fit in the bread bowl.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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