 |
Bert Greene's Peppered Chili
* Exported from MasterCook *
Bert Greene's Peppered Chili
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 tablespoons butter
2 garlic cloves -- med, fine chop
4 onions -- finely chopped
1 bell pepper -- (s)
1 1/4 pounds beef round -- hamburger grind
1 tablespoon oil -- vegetable
1 1/2 pounds beef shoulder -- 2"x1/2" strips
3 tablespoons red chile -- mild, ground
3 tomatoes -- lg, chopped
1 teaspoon sugar
1 bay leaves
4 basil leaves -- fresh, chopped
thyme -- dried
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
2 tablespoons chile caribe
1 teaspoon soy sauce
1/2 teaspoon hot pepper sauce -- liquid
6 serrano chiles -- fresh, fin chop
1/2 cup red wine -- dry
3/4 cup beef broth
1 teaspoon salt
1/2 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 m
inutes.~ 2. Make a large well in the center of the vegetables and place the gro
und beef in the center. Raise the heat and cook, stirring and scraping the skil
let 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. H
eat 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 th
e 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. S!
!
tir 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 be
ans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in
the beans; bake 1/2 hour longer.~
Busted by Christopher E. Eaves <cea260@airmail.net>
- - - - - - - - - - - - - - - - - -
|
|
