Chili Filled Yorkshire Pudding

Chili Filled Yorkshire Pudding Recipe

By Elaine Lemm

britishfood.about.com

Photo © RFB Photography

Yorkshire puddings are a favourite British food, especially with roast meats for Sunday lunch. Filled Yorkshire puddings make great supper dishes for mid-week, or as an alternative to a roast on Sunday. The risen sides of the Yorkshire pudding turn it into a dish.

One of my favourite fillings is hot, spicy chili con carne. The punch from the spices is calmed a little by the soft taste of the pudding batter. There's no need for rice or potatoes as all the carbs come from the pudding. Simple, one dish serving. Great.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 Servings

Ingredients:

• 1 quantity of Yorkshire Pudding Batter
• 2 tbsp vegetable oil
• 1 large onion, peeled and roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1 lb/ 450g lean, minced beef
• 2 tsp dried chopped chilies, or to taste
• 1 400g can peeled, chopped tomatoes plus juice
• 1 420g can red kidney beans, drained
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup
• 1 tbsp chopped parsley
• Salt and Pepper
• Tabasco sauce (optional)

Preparation:

• Make the Yorkshire pudding batter according to the recipe and leave to rest while making the chili.
• In a large roomy pan, heat the oil to medium hot, add the onion and cook until softened - about 5 minutes. Take care not to burn the onions. Add the garlic and cook for a further 2 minutes.
• Raise the heat and add the minced beef. Stir continuously until all the meat is browned. Add the chilies and stir again.
• Add the tomatoes and juice, followed by the drained red kidney beans. Stir again and cook for 5 mins on a high heat, then add the Worcestershire sauce, tomato ketchup, lower the heat and cook for 45 minutes. Stir the sauce from time to time to prevent it sticking. If the sauce thickens too much the heat is too high, lower the heat and add a little boiling water to thin it out.
• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
• Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into 4 individual Yorkshire pudding, or 7"/18cm Victoria sandwich tins and heat in the oven until the fat is smoking.
• Give the batter another good whisk adding 2 tbsp of cold water and fill a third of the tin with batter and return quickly to the oven.Cook for 20 -25 minutes or until the pudding is golden and risen
• Once the chili is cooked, add the parsley, stir, adjust the seasoning, and if you like more of a kick to the chili add a few drops of Tabasco sauce (or put the sauce on the table so everyone can season to their preferred heat). Cook for a further 5 minutes.
• Put the Yorkshire pudding on a dinner plate and fill with the cooked chili.