*  Exported from  MasterCook  *

                          Chili Elizabeth Taylor

Recipe By     : Philly Inquirer
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lg           Onion -- chopped
   1 1/2   tb           Sugar
   5       cl           Garlic -- crushed
     1/2   ts           Dried thyme
   2       tb           Vegetable oil
     1/2   ts           Dried basil
   1       lb           Ground beef
     1/4   ts           Hot pepper sauce
   1       c            Canned tomatoes -- drained
                        - and seeded
     1/4   ts           Ground bay leaves
                        Salt and pepper -- to taste
   4       tb           Tomator puree
   1       pn           Red chili pepper flakes
   2       tb           Chili powder
   1 1/2   tb           Worchestershire sauce
   1 1/2   tb           Red wine vinegar

  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, worchestershire
  sauce, wine vinegar, hot pepper sauce, bay leaes, 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 F and transfer chili to
  a 2 qt baking pan or ovenproof casserole dish.  Pour or spoon
  cornbread batter over top of chili.  Bake at 375 F 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 4 servings


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