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Name: Chili in a Bread Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 ts Baking Powder; 1 tb Chili powder; 1 c Onions chopped; 1/2 ts Garlic powder; 1 14 1/2-oz cn diced tomatoes; 1 15-oz cn tomato sauce; 1 c All purpose flour; 1 lb Ground beef; 1/4 c Grated Parmesan cheese; 1 16-oz cn kidney beans; 2/3 c Water; 1 tb Cornmeal; 1/4 c Butter or margarine; 4 Eggs

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INGREDIENTS

2 ts Baking Powder
1 tb Chili powder
1 c Onions ; chopped
1/2 ts Garlic powder
BREAD BOWL
1 14 1/2-oz cn diced tomatoes
1 15-oz cn tomato sauce
1 c All purpose flour
1 lb Ground beef
1/4 c Grated Parmesan cheese
1 16-oz cn kidney beans
2/3 c Water
1 tb Cornmeal
1/4 c Butter or margarine
4 Eggs

INSTRUCTIONS

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. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997

NOTES

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Chili in a Bread Bowl

2 ts Baking Powder
1 tb Chili powder
1 c Onions chopped
1/2 ts Garlic powder
 BREAD BOWL
1 14 1/2-oz cn diced tomatoes
1 15-oz cn tomato sauce
1 c All purpose flour
1 lb Ground beef
1/4 c Grated Parmesan cheese
1 16-oz cn kidney beans
2/3 c Water
1 tb Cornmeal
1/4 c Butter or margarine
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.    Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com  on Aug 9, 1997

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Nutrition

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Serving Size: 1 Serving (615g)
Recipe Makes: 6

Calories: 1009
Calories from Fat: 640 (63%)

Amt Per Serving		% DV

	Total Fat 71.1g	95 %
	Saturated Fat 25.1g	126 %
	Monounsaturated Fat 25.9g
	Polyunsanturated Fat 7g
Cholesterol 836.7mg		257 %
Sodium 1102.4mg		38 %
Potassium 1227mg		32 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 31.5g
Protein 53.8g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1009

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