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Bert Greene's Peppered Chili

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Bert Greene's Peppered Chili

Bert Greene's Peppered Chili recipe

 

Yield

6 servings

Prep

15 min

Cook

hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
7 tablespoons butter
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2 cloves garlic
peeled and minced
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4 each onions
finely chopped
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1 each sweet bell peppers
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1 ¼ pounds ground beef, lean
beef, round, grind
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1 tablespoon vegetable oil
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1 ½ pounds beef
shoulder, 2" x 1/2" strips
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3 tablespoons red hot chili pepper, dried
mild, ground
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3 large tomatoes
chopped
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1 teaspoon sugar
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1 each bay leaves
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4 each basil
fresh, chopped
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thyme
dried
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½ teaspoon paprika
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½ teaspoon cayenne pepper
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½ teaspoon allspice
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2 tablespoons green chili peppers
caribe
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1 teaspoon soy sauce, tamari
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½ teaspoon red hot pepper sauce
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6 each serrano chiles
fresh, finely chopped
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½ cup red wine
dry
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¾ cup beef stock
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1 teaspoon salt
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½ teaspoon black pepper
freshly ground
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3 cups red kidney beans
cooked,drained
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Ingredients

Amount Measure Ingredient Features
105 ml butter
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2 cloves garlic
peeled and minced
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4 each onions
finely chopped
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1 each sweet bell peppers
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567 g ground beef, lean
beef, round, grind
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15 ml vegetable oil
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680.4 g beef
shoulder, 2" x 1/2" strips
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45 ml red hot chili pepper, dried
mild, ground
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3 large tomatoes
chopped
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5 ml sugar
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1 each bay leaves
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4 each basil
fresh, chopped
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1 x thyme
dried
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2.5 ml paprika
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2.5 ml cayenne pepper
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2.5 ml allspice
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3E+1 ml green chili peppers
caribe
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5 ml soy sauce, tamari
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2.5 ml red hot pepper sauce
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6 each serrano chiles
fresh, finely chopped
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118 ml red wine
dry
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177 ml beef stock
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5 ml salt
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2.5 ml black pepper
freshly ground
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7.1E+2 ml red kidney beans
cooked,drained
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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.

  1. 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.

  1. Heat the vegetable oil and 1 tablespoon of the butter in the skillet.

Sauté 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.

  1. 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.

  1. Stir all the remaining ingredients except the beans into the Dutch oven.

Bake, covered, in a 300' oven for 3 hours.

  1. Stir in the beans; bake ½ hour longer.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 82052% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 1140mg 47%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 128g
Vitamin A 33% Vitamin C 130%
Calcium 11% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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