Chili Elizabeth Taylor
Submitted by meph1031
Elizabeth Taylor’s chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minHollywood glamour meets home-cooked comfort in this celebrity recipe straight from Elizabeth Taylor’s kitchen.
Ground beef simmers with tomatoes, chili powder, Worcestershire sauce, and a splash of red wine vinegar that gives the whole pot a bright, tangy edge you won’t find in ordinary chili. Then the real magic happens: you pour cornbread batter right over the top and bake it until golden and puffy.
One dish. Chili on the bottom, cornbread on top. Serve with a side of black beans and you’ve got a supper worthy of a standing ovation.
Kitchen Tips
- Simmer the chili for the full hour before baking; this lets the flavors concentrate and the liquid reduce so your cornbread stays crisp on top
- Use your favorite cornbread recipe or a quality boxed mix; either works great here
- The chili freezes well on its own before the cornbread stage, so double the batch for easy future meals
Ingredients
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.
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