------------------------------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