*  Exported from  MasterCook  *
 
                        Bert Greene’s Peppered Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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"x1/2 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
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.~
 
                    - - - - - - - - - - - - - - - - - -