PHILLY.INQUIRER
1    LARGE ONION CHOPPED
1 1/2 tb SUGAR
5    CLOVES GARLIC CRUSHED
1/2 ts DRIED THYME
2 tb VEGETABLE OIL
1/2 ts DRIED BASIL
1 lb GROUND BEEF
1/4 ts LIQUID HOT PEPPER SAUC
1 c  CANNED TOMATOES,DRAIND
AND SEEDED
1/4 ts GROUND BAY LEAVES
SALT AND PEPPER TO TASTE
4 tb TOMATO PUREE
1 pn OF RED CHILI PEPPER
FLAKES
2 tb CHILI POWDER
1 1/2 tb WORCHESTERSHIRE SAUCE
1 1/2 tb RED WINE VINEGAR

CORNBREAD BATTER;RECIPE BELOW
SAUTE 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 O
HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI
FOR LATER USE.)
WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO
A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT
OVER TOP OF CHILI.BAKE AT 375 DRGREES 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