Chili-Filled Coffin

• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 2/3 cup milk
• 2 large 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 cans (15 ounces each) fat-free vegetarian chili
• 1 tablespoon process cheese sauce
• 1 tablespoon ketchup

1. In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 400u0b0 for 30-35 minutes until a toothpick inserted in 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.

mix, milk, eggs, black paste food coloring, sweet red pepper, serrano pepper, onion, canola oil, vegetarian chili, process cheese sauce, ketchup

Taken from www.tasteofhome.com/recipes/chili-filled-coffin/ (may not work)