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Chili in a Bread Bowl

By: Kay Curtis

"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"

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound ground beef
1 cup chopped onion
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can 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 or margarine
1 cup 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 degrees F 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.