Peppered Chili

Ingredients

7 tbsp butter 2 medium garlic cloves, fine chop 4 onions, finely chopped 1 bell peppers 1 1/4 lb ground beef 1 tbsp vegetable oil 1 1/2 lb beef shoulder, cut in 2 by 1/2 strips 3 tbsp ground red mild chili 3 large tomatoes, chopped 1 tsp sugar 1 bay leaves 4 basil leaves, chopped 1 dried thyme 1/2 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp allspice 2 tbsp chile caribe 1 tsp soy sauce 1/2 tsp liquid hot pepper sauce 6 fresh serrano chiles, fine chopped 1/2 cup dry red wine 3/4 cup beef broth 1 tsp salt 1/2 tsp freshly ground black pepper

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Preparation
 
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. 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. 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. 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. Stir all
the remaining ingredients into the Dutch oven. Bake, covered, in a
300~ oven for 3-1/2 hours.

 

 
Servings:
6

 

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