*  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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