*  Exported from  MasterCook  *

                          Chili in a Bread Bowl

Recipe By     : Taste of Home
Serving Size  : 6    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         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      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

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.

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