Bert greene's peppered chili

Yield: 6 servings

Measure Ingredient
7 tablespoons Butter
2 \N Garlic cloves,med,fine chop
4 \N Onions,finely chopped
1 \N Bell pepper(s)
1¼ pounds Beef round,hamburger grind
1 tablespoon Oil,vegetable
1½ pounds Beef shoulder,2\"x1/2\" strips
3 tablespoons Red chile,mild,ground
3 \N Tomatoes,lg,chopped
1 teaspoon Sugar
1 \N Bay leaves
4 \N Basil leaves,fresh,chopped
\N \N Thyme,dried
½ teaspoon Paprika
½ teaspoon Cayenne pepper
½ teaspoon Allspice
2 tablespoons Chile caribe
1 teaspoon Soy sauce
½ teaspoon Hot pepper sauce,liquid
6 \N Serrano chiles,frsh,fin chop
½ cup Red wine,dry
¾ cup Beef broth
1 teaspoon Salt
½ teaspoon Black pepper,freshly ground
3 cups Kidney beans,cooked,drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.~ 2. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4.

Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake ½ hour longer.~

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