Peppered chili

Yield: 6 Servings

Measure Ingredient
7 tablespoons Butter
2 mediums Garlic cloves; fine chop
4 Onions; finely chopped
1 Bell peppers
1¼ pounds Ground beef
1 tablespoon Vegetable oil
1½ pounds Beef shoulder; cut in 2" by 1/2" strips
3 tablespoons Ground Red mild chili
3 larges Tomatoes; chopped
1 teaspoon Sugar
1 Bay leaves
4 Basil leaves; chopped
Dried thyme
½ teaspoon Paprika
½ teaspoon Cayenne pepper
½ teaspoon Allspice
2 tablespoons Chile caribe
1 teaspoon Soy sauce
½ teaspoon Liquid Hot pepper sauce
6 Fresh Serrano chiles; fine chopped
½ cup Dry Red wine
¾ cup Beef broth
1 teaspoon Salt
½ teaspoon Freshly ground black pepper

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. 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. 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. 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. Stir all the remaining ingredients into the Dutch oven. Bake, covered, in a 300~ oven for 3-½ hours.

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