This easily prepared batter bakes magically into a light and crispy bowl shape.
The "bowl" is filled with thick and hearty chili.
1 tablespoon cornmeal
2/3 cup water
margarine or butter
1 cup all-purpose or unbleached flour
1/4 cup grated
1 tablespoon chili powder, if desired
2 teaspoons baking
1 pound ground beef
1 cup chopped onions
to 2 tablespoons chili powder
1 (16 ounce) can tomatoes, undrained, chopped
1 (6 ounce) can tomato paste
2 ounces (1/2 cup) shredded Cheddar cheese
1/2 cup dairy sour cream
Heat oven to 425 degrees F. Grease 8 or 9-inch glass pan; sprinkle with cornmeal.*
In medium saucepan, heat water and margarine to boiling.
Lightly spoon flour into measuring cup; level off. Add flour, Parmesan cheese,
1 tablespoon chili powder and baking powder. Stir vigorously over low heat until
mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating
until smooth. Spread evenly in prepared pan.
Bake at 425 degrees F for 25 to 30 minutes or until center is firm and edge is
golden brown. (A well will form in the center and the edge will puff up.) Make shallow
slit on top surface of bottom crust to allow steam to escape.
Cool 5 minutes. If desired, remove from pan and place on serving plate.
Chili: In large skillet, brown ground beef and onions; drain. Add 1 to 2 tablespoons
chili powder, tomatoes and tomato paste. Simmer uncovered for 10 minutes, stirring
Serve in baked bowl. Top with Cheddar cheese and sour cream.
For single serving bowls, six 10-ounce custard cups can be substituted for pie
pan. Decrease bake time to 20 to 25 minutes. After baking, crack top of crusts in
bowls to enlarge opening and allow steam to escape. Cool 5 minutes; remove from
Bowls can be made up to 4 hours ahead. Let stand uncovered at room temperature.
High altitude - Above 3500 Feet: Prepare 10-inch glass pie pan as directed above.
Increase water to 3/4 cup. Decrease flour to 3/4 cup. Omit baking powder.
Posted by Olga at Recipe Goldmine on 2/10/2002,11:54 am.