Chili in a Bread Bowl
Submitted by dvlre1
Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that’s easier than it looks.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minThis isn’t your standard sourdough bread bowl from the bakery. It’s something better.
A savory Parmesan choux pastry gets spread into a pan, puffing up golden and hollow in the oven while a quick ground beef chili simmers on the stove with kidney beans, tomato sauce, and chili powder.
Slice the top, fill it with steaming chili, and bring the whole thing to the table. Use a heart-shaped pan for date night or a round one for any night of the week.
Kitchen Tips
- Beat the eggs into the choux dough one at a time, fully incorporating each one before adding the next. This is what gives the pastry its lift and structure.
- Build up the edges of the dough slightly higher than the center so the bowl holds more chili.
- Slit the center after baking to release steam. This keeps the inside from getting soggy.
- Let the bowl cool for 5 minutes before removing from the pan so it firms up and holds its shape.
Ingredients
Directions
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 425℉ (220℃) 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.
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