Bert Greene’s Peppered Chili

Servings: 6
Ingredients:

7 T  Butter
2    Garlic cloves,med,fine chop
4    Onions,finely chopped
1    Bell pepper(s)
1 1/4 lb Beef round,hamburger grind
1 T  Oil,vegetable
1 1/2 lb Beef shoulder,2'x1/2' strips
3 T  Red chile,mild,ground
3    Tomatoes,lg,chopped
1 t  Sugar
1    Bay leaves
4    Basil leaves,fresh,chopped
Thyme,dried
1/2 t  Paprika
1/2 t  Cayenne pepper
1/2 t  Allspice
2 T  Chile caribe
1 t  Soy sauce
1/2 t  Hot pepper sauce,liquid
6    Serrano chiles,frsh,fin chop
1/2 c  Red wine,dry
3/4 c  Beef broth
1 t  Salt
1/2 t  Black pepper,freshly ground
3 c  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.~