Recipe - Chili H Allen Smith

1 pound Ground beef
1 cup Chopped onion
1 cn (16 oz.) kidney beans;
rinsed and drained
1 cn (15 oz.) tomato sauce
1 cn (14 One half oz.) minced tomatoes;
undrained
1 tablespoon Chili powder
One half teaspoon Garlic powder

BREAD BOWL
1 tablespoon Cornmeal
2/3 cup Water
One fourth cup Butter or margarine
1 cup All purpose flour
One fourth cup Grated Parmesan cheese
2 teaspoon 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 2530 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 MCRecipe Digest V1 #730 by L979@aol.com
on Aug 9, 1997