*  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.

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