- 1 pound ground beef
- 1 cup chopped onion
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can 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-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 degrees F 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.