Bert Greene's Peppered Chili

Yield: 6 Servings

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, 2x1/2 strips
3 Tbsp red chile, mild, ground
3 tomatoes, lg, chopped
1 tsp sugar
1 bay leaves
4 basil leaves, fresh, chopped
1 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

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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