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Chili in a Bread Bowl

For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially "hearty" main dish. —Kay Curtis, Guthrie, Oklahoma
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) 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, cubed
  • 1 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • 4 eggs

Directions

  • In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9-in. 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, building 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.
Editor's Note: Chili recipe makes more than will fit in the bread bowl.
Nutrition Facts
1 cup: 472 calories, 22g fat (10g saturated fat), 215mg cholesterol, 899mg sodium, 39g carbohydrate (7g sugars, 7g fiber), 30g protein.

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