Elk Chili Bowl



1 tablespoon cornmeal
2/3 cup water
1/4 cup butter
1 cup unbleached flour
1/4 cup grated Parmesan cheese
4 eggs

1 tablespoon chili powder
2 teaspoons baking powder

1 lb ground elk
1 cup chopped white onions
1 tablespoon chili powder
1 16 oz can tomatoes, un-drained, chopped

1 6 oz can tomato paste
1/2 cup shredded cheddar cheese
1/2 cup sour cream

Heat oven to 425 degrees. Grease 8 inch glass pie pan; sprinkle with cornmeal. In a medium saucepan, heat water and butter to boiling. Stir in 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 mixing until smooth. Spread mixture evenly in prepared pan. Bake at 425 degrees for 20 to 25 minutes or until center is firm and edges are browned. Remove from oven and cut a small slit in the bottom of the crust; let cool for 5 minutes.
 In a large skillet, brown ground elk and onions; drain. Add 1 tablespoon chili powder, tomatoes and tomato paste. Simmer uncovered 10 minutes, stirring occasionally. Spoon into baked bowls. Top with cheddar cheese and sour cream.

This dish is a meal in itself, if you wish you can serve with a fresh green salad.


Serves 6


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