Chili in a Bread Bowl
Yield
4 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| 16 | ounces |
red kidney beans
rinsed and drained |
|
| 15 | ounces |
tomato sauce
|
|
| 14 ½ | ounces |
tomatoes
undrained |
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| Breadbowl | |||
| 1 | tablespoon |
cornmeal
|
|
| ⅔ | cup |
water
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | teaspoons |
baking powder
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 462.4 | ml/g |
red kidney beans
rinsed and drained |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 419.1 | ml/g |
tomatoes
undrained |
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
garlic powder
|
|
| Breadbowl | |||
| 15 | ml |
cornmeal
|
|
| 158 | ml |
water
|
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1E+1 | ml |
baking powder
|
|
| 4 | large |
eggs
|
|
Directions
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℉ (220℃) 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.
