Chili Filled Yorkshire Pudding
Chili filled Yorkshire puddings are an exciting and filling way to serve the puddings and make a great midweek supper.
- Serves: 4 persons
- 1recipe Yorkshire pudding batter
- 2tablespoons vegetable oil
- 1large onion (peeled and roughly chopped)
- 2garlic cloves (peeled and roughly chopped)
- 1pound ground beef (lean)
- 2teaspoon chilies (dried, chopped; or to taste)
- 1can/400 grams tomatoes (peeled, chopped, plus juice)
- 1can/420 grams kidney beans (drained)
- 1tablespoon Worcestershire sauce
- 1tablespoon tomato ketchup
- 1tablespoon parsley (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Optional: Tabasco sauce
Step 1Gather the ingredients.
Step 2Make the Yorkshire pudding batter according to the recipe and leave to rest while making the chili.
Step 3In 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.
Step 4Raise the heat and add the minced beef. Stir continuously until all the meat is browned. Add the chiles and stir again.
Step 5Add 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.
Step 6Heat the oven to the highest temperature possible, however, do not exceed 450 F / 230 C or the fat may burn.
Step 7Place a pea-sized piece of lard, dripping or ½ teaspoon vegetable oil into 4 individual Yorkshire pudding, or 7 inches (18 centimeters) Victoria sandwich tins and heat in the oven until the fat is smoking.
Step 8Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of the tin with batter and return quickly to the oven. Cook for 20 to 25 minutes or until the pudding is golden and risen
Step 9Once 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.
Step 10Put the Yorkshire pudding on a dinner plate and fill with the cooked chili.