You may also like
Categories:
ground beef onions red kidney tomato sauce tomatoes chili powder garlic cornmeal water butter flour Parmesan baking powder eggs
Viewed: 49 - Published at: 9 years agoIngredients
- 1 pound ground beef
- 1 cup onions chopped
- 16 ounces red kidney beans rinsed and drained
- 15 ounces tomato sauce
- 14 1/2 ounces tomatoes undrained
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornmeal
- 23 cup water
- 1/4 cup butter or margarine
- 1 cup flour, all-purpose
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
- 2 teaspoons baking powder
- 4 large eggs
Method
- In a saucepan, brown beef with onion; drain.
- Add next five ingredients; simmer, uncovered, for 20 minutes.
- Grease a 9 inch 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, builing up edges slightly.
- Bake at 425F (220C) for 25 to 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.
