Bert Greene s Peppered Chili
Ingredients| 7 tbsp butter 2 garlic cloves,med,fine chop 4 onions,finely chopped 1 bell pepper(s) 1 1/4 lb beef round,hamburger grind 1 tbsp oil,vegetable 1 1/2 lb beef shoulder,2x1/2 strips 3 tbsp red chile,mild,ground 3 tomatoes,lg,chopped 1 tsp sugar 1 bay leaves 4 basil leaves,fresh,chopped 1 thyme,dried 1/2 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp allspice 2 tbsp chile caribe 1 tsp soy sauce 1/2 tsp hot pepper sauce,liquid 6 serrano chiles,frsh,fin chop 1/2 cup red wine,dry 3/4 cup beef broth 1 tsp salt 1/2 tsp black pepper,freshly ground 3 cup kidney beans,cooked,drained |
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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.~
Servings:
6
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