Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         ground beef
   1      Cup           chopped onion
   1      Can           (16 oz.) kidney beans -- rinsed and drained
   1      Can           (15 oz.) tomato sauce
   1      Can           (14 1/2 oz.) diced tomatoes -- undrained
   1      Tablespoon    chili powder
     1/2  Teaspoon      garlic powder
                        Bread Bowl:
   1      Tablespoon    cornmeal
     2/3  cup           water
     1/4  cup           butter or margarine
   1      cup           all purpose flour
     1/4  cup           grated Parmesan cheese
   2      teaspoons     baking powder
   4                    eggs

Preparation:

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 for 25-30 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. Yield: 6 servings. Chili recipe makes more than will fit in the bread bowl.