What You Need:

 

2 (8 1/2 oz.) pkgs. corn bread mix

2/3 C of milk

2 eggs

1/4 t black paste food coloring

1 T of canola oil

1 sweet red pepper, sliced

1 Serrano pepper, seed and chopped very fine

1/3 C onion, chopped

2 (15 oz.) cans vegetarian chili

 

How to Make It:

 

Preset the oven to 400 degrees allowing it to preheat.

Generously spray a 9 X 5 loaf pan on the bottoms and sides with a cooking spray.

Place the corn bread mix into a large mixing bowl.

Add the milk and eggs and whisk until well blended.

Add in the food coloring and blend until well combined.

Transfer the batter to the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.

When the bread has cooled slice off the top one fourth.

Gently remove the bread from the middle of the bottom piece, leaving a 1 inch shell.

Pour the oil into a skillet placed over medium heat. 

Stir in both types of pepper and the onion.  

Cook for 8 minutes or until tender. 

Remove 1/4 C of the mixture and set aside.

Stir the chili into the remaining onion mixture until blended together well.

Heat the mixture for 10 minutes or until completely heated through.

Fill the hollowed out bread with the chili mixture.

Spoon the reserved onion mixture over the top of the chili.

Cover with the top one fourth of the bread.

 

This coffin is a fun way to serve your chili on a cold Halloween night.  If you have remaining chili place it in a bowl next to the coffin just in case you run out of your coffin chili.

 

Makes 6 servings

 

Preparation Time:  approximately 30 minutes

Cooking Time:  approximately 18 minutes

Baking Time: approximately 30 minutes + cooling

Total Time:  approximately 1 hour 18 minutes + cooling