Bert Greene’s Peppered Chili

Bert Greene's Peppered Chili

6 Preparation Time :

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"x

1/2 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

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

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

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

5. Stir all the remaining ingredients except the beans into the Dutch

300' oven for 3 hours.

6. Stir in the beans; bake

1/2 hour longer.