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Recipe: Chili In A Bread Bowl
Similar Categories: Chili, Bread, Bowl
Chili in a Bread Bowl
Serving Size: 6
1 pound ground beef
1 cup onion -- chopped
1 can kidney beans -- rinsed and drained
1 can tomato sauce
1 can diced tomatoes, undrained -- 14 1/2 ounce
1 tablespoon chili powder
1/2 teaspoon garlic powder
BREAD BOWL
1 Tablespoon corn meal
2/3 cup water
1/4 cup butter or margarine
1 cup all-purpose flour
1/4 cup parmesan cheese
2 teaspoons baking powder
4 eggs
In a saucepan, brown beef with onion; drain. Add the next 5
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
mixture is smooth and shiny. spread into prepared pan, building up
edges slightly. Bake at 425 degrees for 25-30 minutes or until 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.
Serving Size: 6
1 pound ground beef
1 cup onion -- chopped
1 can kidney beans -- rinsed and drained
1 can tomato sauce
1 can diced tomatoes, undrained -- 14 1/2 ounce
1 tablespoon chili powder
1/2 teaspoon garlic powder
BREAD BOWL
1 Tablespoon corn meal
2/3 cup water
1/4 cup butter or margarine
1 cup all-purpose flour
1/4 cup parmesan cheese
2 teaspoons baking powder
4 eggs
In a saucepan, brown beef with onion; drain. Add the next 5
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
mixture is smooth and shiny. spread into prepared pan, building up
edges slightly. Bake at 425 degrees for 25-30 minutes or until 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.
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