Chili In a Bread Bowl

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

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.