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  Recipe Home » Soups » Bert Greene's Peppered Chili
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  Bert Greene's Peppered Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 247
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,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
Instructions:
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.~
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