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
1/4 cup margarine or butter
1 cup all-purpose or unbleached flour
1/4 cup grated Parmesan cheese
1 tablespoon chili powder, if desired
2 teaspoons baking powder
1 pound ground beef
1 cup chopped onions
1 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 occasionally. 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 custard cups.
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.