Chili-Filled Coffin Recipe

Chili-Filled Coffin Recipe
Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili from Agnes Ward of Stratford, Ontario, is spiced up with colorful Serrano and red peppers and onion.

Ingredients of Chili-Filled Coffin Recipe:
* 2 packages (8-1/2 ounces each) corn bread/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 vegetable oil
* 2 cans (15 ounces each) fat-free vegetarian chili
* 1 tablespoon process cheese sauce
* 1 tablespoon ketchup

Directions for Chili-Filled Coffin Recipe
1. In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes 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 top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed 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 a serving bowl.
4. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.

Category: Halloween recipes