This quick-to-fix chili can be on the table in minutes and may be used in either the 3 or 5 inch Better Bakers.  You make the edible bowls separate from the chili – after the bowls have cooled use a spoon to fill the bowls.

Ingredients:
1 can (16 oz.) kidney beans, un-drained
2 tbs.  hot chili sauce or more – (more or less to taste)
1 cup shredded sharp Cheddar cheese
Salt to taste
Hot cooked rice
Cornbread Bowls made with the Better Baker pan

Servings:
6 using the 3 inch Better Baker pan
2 using a 5 inch Better Baker pan
Directions:

(1) In saucepan saute onion and garlic in butter until onion is tender.

(2) Add tomatoes, beans and chili sauce.

(3) Bring to boiling and simmer, uncovered, for 10 minutes.

(4) Remove from heat.

(5) Add cheese (reserve a little for garnish) and stir until melted.

(6) Add salt to taste.

(7) Place rice in center of cornbread bowls and spoon in chili, then top-off with shredded cheese.

Note:
Chili can be made ahead and reheated.
Add cheese just before serving.
Chili powder to taste can be substituted for hot chili sauce.