Bert Greene's Peppered Chili

Title:
Bert Greene's Peppered Chili

Yield:
6 Servings

Categories:
Chili,
Beans




Ingredients:





     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


          Thyme,dried


   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.~


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini