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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 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 king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
2 teaspoons baking powder |
4 eggs |
Directions:
1. 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. Yield: 6 servings.
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