Chili Elizabeth Taylor
Yield
4 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 23 | ml |
sugar
|
|
| 5 | cloves |
garlic cloves
crushed |
|
| 2.5 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
basil
dried |
*
|
| 453.6 | g |
ground beef
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 237 | ml |
tomatoes, canned
drained and seeded |
|
| 1.3 | ml |
bay leaves
ground |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
tomato purée (passata)
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 3E+1 | ml |
chili powder
|
|
| 23 | ml |
worcestershire sauce
|
|
| 23 | ml |
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.
