Bowl
1 tbsp. cornmeal
2/3 c. water
1/4 c. butter
1 c. all-purpose flour
1/4 c. grated Parmesan cheese
1 tbsp. chili powder, if desired
2 tsp. baking powder
4 eggs
Chili
1 lb. ground beef
1 c. chopped onions
1-2 tbsp. chili powder
16 oz. can tomatoes, undrained, chopped
6 oz. can tomato paste
2 oz. (1/2 c.) shredded Cheddar cheese
1/2 c. dairy sour cream

Bowl: Heat oven to 425 degrees. Grease 8 or 9 inch glass pie pan; sprinkle with cornmeal. In medium saucepan, heat water and butter 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 for 25-30 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 in 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 1-2 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.

Tip: For single serving bowls, six 10 ounce custard cups can be substituted for pie pan. Decrease bake time to 20-25 minutes. After baking, crack top 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.