Chili-filled Coffin Recipe

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (8 1/2 ounce) packages corn 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 canola oil
• 2 (15 ounce) cans fat-free vegetarian chili
• 1 tablespoon process cheese sauce
• 1 tablespoon ketchup

Recipe

• 1 in a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. pour into a greased 9x5-inch loaf pan. bake at 400°f (200°c) for 30-35 minute 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.
• 2 cut to fourth of loaf of bread; carefully hollow out bottom, leaving a 1-inch shell (discard bread, or save for another use).
• 3 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. transfer remaining chili to serving bowl.
• 4 place cheese sauce in a heavy-duty resealable plastic bag; cut a small whole in a corner of bag. write "rip" with cheese sauce, then repeat with ketchup. serve immediately. yield: 6 servings.
• 5 note: wear disposable gloves when cutting hot peppers; the oils can burn skin. avoid toucing your face.