Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      LARGE         ONION CHOPPED
   1 1/2  tablespoon    SUGAR
   5      CLOVES        GARLIC CRUSHED
     1/2  teaspoon      DRIED THYME
   2      tablespoon    VEGETABLE OIL
     1/2  teaspoon      DRIED BASIL
   1      pound         GROUND BEEF
     1/4  teaspoon      LIQUID HOT PEPPER SAUC
   1      cup           CANNED TOMATOES,DRAINED AND SEEDED
     1/4  teaspoon      GROUND BAY LEAVES
                        SALT AND PEPPER TO TASTE
   4      tablespoon    TOMATO PUREE
   1      pinch         RED CHILI PEPPER FLAKES
   2      tablespoon    CHILI POWDER
   1 1/2  tablespoon    WORCHESTERSHIRE SAUCE
   1 1/2  tablespoon    RED WINE VINEGAR

Preparation:

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..