Bert Greenes Peppered Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
7 tbsp: Butter,
2: Garlic cloves, med,fine chop
4: Onions, finely chopped
1: Bell pepper, s
1 1/4 lbs: Beef round, hamburger grind
1 tbsp: Oil, vegetable
1 1/2 lbs: Beef shoulder, 2"x1/2" strips
3 tbsp: Red chile, mild,ground
3: Tomatoes, lg,chopped
1 tsp: Sugar,
1: Bay leaves,
4: Basil leaves, fresh,chopped
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
Directions:
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.~
Source from luhu.jp
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.~
Source from luhu.jp