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Chili Elizabeth Taylor

Type: Meat
Serves: 4 people

Recipe Ingredients

1 teaspoon 5mlOnion chopped (large)
1 1/2 tablespoons 22mlSugar
5   Garlic crushed
1/2 teaspoon 2.5mlDried thyme
2 tablespoons 30mlVegetable oil
1/2 teaspoon 2.5mlDried basil
1 lb 454g / 16ozGround beef
1/4 teaspoon 1.3mlLiquid hot pepper sauce
1 cup 62g / 2.2ozCanned tomatoes - drained
  And seeded
1/4 teaspoon 1.3mlGround bay leaves
  Salt and pepper to taste
4 tablespoons 60mlTomato puree
1   Red chili pepper
2 tablespoons 30mlChili powder
1 1/2 tablespoons 22mlWorcestershire sauce
1 1/2 tablespoons 22mlRed wine vinegar

Recipe Instructions

Cornbread batter; recipe below saute onion and garlic in oil until soft and translucent, not browned. Add ground beef and cook until meat is no longer red. Stir in tomatoes, tomato puree, chili powder, Worcestershire sauce, wine vinegar, hot pepper sauce, bay leaves, salt and chili pepper flakes.

Let simmer, stirring occasionally, for o hour. Adjust seasonings, to taste. (the chili may be refrigerated at this poi for later use. When ready to proceed, preheat oven to 375F and transfer chili to a two quart baking pan or ovenproof casserole. Pour or spoon cornbread batt over top of chili.

Bake at 375F for 20 to 30 minutes, until cornbread is baked through. The baking time will depend on the depth of the batter. If desired serve chili with a side dish of black beans. Makes four servings. . Recipe for cornbread next

Gebhardt's Mexican Cookery for American Homes (1936)


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