Chili-Filled Coffin Recipe

• 2 (8 1/2 ounce) packages corn muffin mix
• 23 cup milk
• 2 eggs
• 14 teaspoon black paste food coloring
• 1 medium sweet red pepper, sliced
• 1 serrano pepper, seeded and finely chopped
• 13 cup chopped onion
• 1 tablespoon canola oil
• 2 (15 ounce) cans fat-free vegetarian chili
• 1 tablespoon process cheese sauce
• 1 tablespoon ketchup

1. In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened.
2. Pour into a greased 9x5-inch loaf pan.
3. Bake at 400F (200C) for 30-35 minute until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. Cut to fourth of loaf of bread; carefully hollow out bottom, leaving a 1-inch shell (discard bread, or save for another use).
6. In a large skillet, saute peppers and onion in oil until tender.
7. Set aside 1/4 cup pepper mixture.
8. Stir chili into remaining pepper mixture; heat through.
9. Spoon 2 1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili.
10. Replace bread top.
11. Transfer remaining chili to serving bowl.
12. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small whole in a corner of bag.
13. Write "RIP" with cheese sauce, then repeat with ketchup.
14. Serve immediately.
15. Yield: 6 servings.
16. NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
17. Avoid toucing your face.

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

Taken from www.food.com/recipe/chili-filled-coffin-recipe-496244 (may not work)