Chili Elizabeth Taylor

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.