Bert Greene's Peppered Chili

* Exported from MasterCook *

Bert Greene's Peppered Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

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,frsh -- 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
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
1/2 hour longer.~

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