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Chili in a Bowl


INGREDIENTS
  1. Bowl
  2. 1 tablespoon cornmeal
  3. 2/3 cup water
  4. 1/4 cup margarine or butter
  5. 1 cup all-purpose or unbleached flour
  6. 1/4 cup grated Parmesan cheese
  7. 1 tablespoon chili powder, if desired
  8. 2 teaspoons baking powder
  9. 4 eggs
  1. Chili
  2. 1 pound ground beef
  3. 1 cup chopped onions
  4. 1 to 2 tablespoons chili powder
  5. 1 (6 ounce) can tomato paste
  6. 1/2 cup dairy sour cream
  7. 1 (16 oz.) can tomatoes, undrained, chopped
  8. 2 ounces (1/2 cup) shredded Cheddar cheese
DIRECTIONS
  1. Heat oven to 425 degrees F. Grease 8 or 9-inch glass pan; sprinkle with cornmeal.
  2. In medium saucepan, heat water and margarine to boiling. Lightly spoon flour into measuring cup; level off.
  3. Add flour, Parmesan cheese, 1 tablespoon chili powder and baking powder. Stir vigorously over low heat until mixture forms a ball; remove from heat.
  4. 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.)
  5. 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.
  6. Chili: In large skillet, brown ground beef and onions; drain.
  7. Add flour, Parmesan cheese, 1 tablespoon chili powder and baking powder. Stir vigorously over low heat until mixture forms a ball; remove from heat.
  8. Add 1 to 2 tablespoons chili powder, tomatoes and tomato paste. Simmer uncovered for 10 minutes, stirring occasionally.
  9. Serve in baked bowl.
  10. Top with Cheddar cheese and sour cream.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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