Chili
    1 pound ground beef
    1 cup chopped onions
    1 to 2 tablespoons chili powder
    1 (16 ounce) can tomatoes, undrained, chopped
    1 (6 ounce) can tomato paste
    2 ounces (1/2 cup) shredded Cheddar cheese
    1/2 cup dairy sour cream

    Heat oven to 425 degrees F. Grease 8 or 9-inch glass pan; sprinkle with
    cornmeal.

    In medium saucepan, heat water and margarine 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 F for 25 to 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 on 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 to 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.

    Makes 6 servings.