Bert Greene's Peppered Chili

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Title: Bert Greene's Peppered Chili
Yield: 6 Servings
Categories: Chili, Beans


7 tb Butter
2 Garlic cloves,med,fine chop
4 Onions,finely chopped
1 Bell pepper(s)
1 1/4 lb Beef round,hamburger grind
1 tb Oil,vegetable
1 1/2 lb Beef shoulder,2"x1/2" strips
3 tb Red chile,mild,ground
3 Tomatoes,lg,chopped
1 ts Sugar
1 Bay leaves
4 Basil leaves,fresh,chopped
1/2 ts Paprika
1/2 ts Cayenne pepper
1/2 ts Allspice
2 tb Chile caribe
1 ts Soy sauce
1/2 ts Hot pepper sauce,liquid
6 Serrano chiles,frsh,fin chop
1/2 c Red wine,dry
3/4 c Beef broth
1 ts Salt
1/2 ts Black pepper,freshly ground
3 c 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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