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    Chili In A Bread Bowl

    Source of Recipe


    List of Ingredients

    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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