chili elizabeth taylor

Categories
Meats
Chili
Yield
4 servings
MeasureIngredient
LARGE ONION CHOPPED
1½ tablespoon SUGAR
CLOVES GARLIC CRUSHED
½ teaspoon DRIED THYME
2 tablespoons VEGETABLE OIL
½ teaspoon DRIED BASIL
1 pounds GROUND BEEF
¼ teaspoon LIQUID HOT PEPPER SAUC
1 cup CANNED TOMATOES,DRAIND
  AND SEEDED
¼ teaspoon GROUND BAY LEAVES
  SALT AND PEPPER TO TASTE
4 tablespoons TOMATO PUREE
1 pinch OF RED CHILI PEPPER
  FLAKES
2 tablespoons CHILI POWDER
1½ tablespoon WORCHESTERSHIRE SAUCE
1½ tablespoon RED WINE VINEGAR

PHILLY.INQUIRER

CORNBREAD BATTER;RECIPE BELOW

SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE 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 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES 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

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