Chili Elizabeth Taylor

Recipe Ingredients

1 teaspoon	5ml	Onion chopped (large)
1 1/2 tablespoons	22ml	Sugar
5		Garlic crushed
1/2 teaspoon	2.5ml	Dried thyme
2 tablespoons	30ml	Vegetable oil
1/2 teaspoon	2.5ml	Dried basil
1 lb	454g / 16oz	Ground beef
1/4 teaspoon	1.3ml	Liquid hot pepper sauce
1 cup	62g / 2.2oz	Canned tomatoes - drained
		And seeded
1/4 teaspoon	1.3ml	Ground bay leaves
		Salt and pepper to taste
4 tablespoons	60ml	Tomato puree
1		Red chili pepper
		Flakes
2 tablespoons	30ml	Chili powder
1 1/2 tablespoons	22ml	Worcestershire sauce
1 1/2 tablespoons	22ml	Red 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

Source:
Gebhardt's Mexican Cookery for American Homes (1936)

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