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Chili Elizabeth Taylor

 

80

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 large onions
chopped
1 ½ tablespoons sugar
5 cloves garlic cloves
crushed
½ teaspoon thyme
dried
*
2 tablespoons vegetable oil
½ teaspoon basil
dried
*
1 pound ground beef
¼ teaspoon red hot pepper sauce
*
1 cup tomatoes, canned
drained and seeded
¼ teaspoon bay leaves
ground
*
1 x salt and black pepper
to taste
*
4 tablespoons tomato purée (passata)
1 pinch red pepper flakes
*
2 tablespoons chili powder
1 ½ tablespoons worcestershire sauce
1 ½ tablespoons red wine vinegar
1 x cornbread
batter
*

Directions

Sauté 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 1 hour.

Adjust seasonings, to taste.(the chili may be refrigerated at this point for later use).

When ready to proceed, preheat oven to 375℉ (190℃) and transfer chili to a two quart baking pan or ovenproof casserole.

Pour or spoon cornbread batter over top of chili.

Bake at 375℉ (190℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 41755% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 286mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 59g
Vitamin A 24% Vitamin C 28%
Calcium 10% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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