Chili Elizabeth Taylor Recipe

Chili Elizabeth Taylor Recipe


11/2 Tbsps of vinegar (red wine)
11/2 Tbsps of Worcestershire sauce
2 Tbsps of chili (powder form)
Red pepper flakes
4 Tbsps of tomato puree
1/4 tsp of Laurel leaves; ground
1 c of tomatoes in can; drained seeded
1/4 tsp of hot sauce
1 lb of grounded beef
1/2 tsp of basil; dried
2 Tbsps of vegetable oil
1/2 tsp of thyme; dried
5 cloves of garlic; minced
1 1/2 Tbsps of sugar
1 pc of onion (large); minced


Saute garlic and onion until onions are clear but garlic is not charred. Mix in beef then cook ’till beef is nicely dark in color. Add the chili,(tomato) puree, Worcestershire sauce, vinegar, chili sauce, Laurel leaves, flaked pepper and salt.

Bring to boil and simmer for one hour then season according to one’s. Let it cool and place in the fridge until ready for use.

Just before cooking this dish, preset oven, 375 deg Fahrenheit. Place chili inside a baking dish. Decant corn-bread batter on atop chili.

Pop in the oven for thirty minutes ’till cornbread has been set. Serve alongside black beans. Good for four people.

Chili Elizabeth Taylor Recipe

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