Elizabeth Taylor’s Signature Chili Cornbread Bake
Elizabeth Taylor’s Signature Chili Cornbread Bake
Equipment
Ingrediënten
- 1 large onion chopped
- 1 ½ tablespoons sugar
- 5 cloves garlic crushed
- ½ teaspoon dried thyme
- 2 tablespoons vegetable oil
- ½ teaspoon dried basil
- 1 pound ground beef
- ¼ teaspoon liquid hot pepper sauce
- 1 cup canned tomatoes drained and seeded
- ¼ teaspoon ground bay leaves
- Salt and pepper to taste
- 4 tablespoons tomato puree
- Pinch of red chili pepper flakes
- 2 tablespoons chili powder
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons red wine vinegar
- Cornbread Batter
Instructies
- In a large skillet, sauté the chopped onion and crushed garlic in vegetable oil until soft and translucent, but not browned.
- Add ground beef and cook until the meat is no longer red.
- Stir in drained and seeded tomatoes, tomato puree, chili powder, Worcestershire sauce, red wine vinegar, hot pepper sauce, bay leaves, salt, and chili pepper flakes.
- Let the mixture simmer, stirring occasionally, for about 1 hour.
- Adjust seasonings to taste.
- (The chili can be refrigerated at this point for later use. )
- When ready to proceed, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Transfer the chili to a two-quart baking pan or ovenproof casserole dish.
- Pour or spoon the cornbread batter over the top of the chili.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 30 minutes, or until the cornbread is baked through.
- The baking time will depend on the depth of the batter.
- Serve the chili with a side dish of black beans, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty chili cornbread bake with a medium-bodied red wine such as a Zinfandel or a Merlot to complement its robust flavors
Nutritional Information
Calories: 320 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 21 g | Fiber: 3 g | Sugar: 6 g
