Tuesday, November 2, 2010

Wormy Chili Filled Coffin


2 packages (8-1/2 ounces each) corn bread/muffin mix

2/3 cup milk

2 eggs

1/4 teaspoon black paste food coloring

1 medium sweet red pepper, sliced

1 serrano pepper, seeded and finely chopped

1/3 cup chopped onion

1 tablespoon vegetable oil

2 cans (15 ounces each) fat-free vegetarian chili

orange decorating paste


In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).

In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Write "RIP" in orange decorating paste Transfer remaining chili to a serving bowl.

Recipe by Taste of Home, Photos by Laura Spear

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