Chili Filled Yorkshire Pudding

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Make the Yorkshire pudding batter according to the recipe and leave to rest while making the chili.

3. Step 3

   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.

4. Step 4

   Raise the heat and add the minced beef. Stir continuously until all the meat is browned. Add the chiles and stir again.

5. Step 5

   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.

6. Step 6

   Heat the oven to the highest temperature possible, however, do not exceed 450 F / 230 C or the fat may burn.

7. Step 7

   Place 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.

8. Step 8

   Give 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

9. Step 9

   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.

10. Step 10

    Put the Yorkshire pudding on a dinner plate and fill with the cooked chili.