Bert Greene's Peppered Chili
Bert Greene's Peppered Chili recipe
Yield
6 servingsPrep
15 minCook
3¾ hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | tablespoons |
butter
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 4 | each |
onions
finely chopped |
|
| 1 | each |
sweet bell peppers
|
|
| 1 ¼ | pounds |
ground beef, lean
beef, round, grind |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | pounds |
beef
shoulder, 2" x 1/2" strips |
|
| 3 | tablespoons |
red hot chili pepper, dried
mild, ground |
|
| 3 | large |
tomatoes
chopped |
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
basil
fresh, chopped |
*
|
|
thyme
dried |
*
|
||
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
allspice
|
|
| 2 | tablespoons |
green chili peppers
caribe |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 6 | each |
serrano chiles
fresh, finely chopped |
*
|
| ½ | cup |
red wine
dry |
*
|
| ¾ | cup |
beef stock
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 3 | cups |
red kidney beans
cooked,drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | ml |
butter
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 4 | each |
onions
finely chopped |
|
| 1 | each |
sweet bell peppers
|
|
| 567 | g |
ground beef, lean
beef, round, grind |
|
| 15 | ml |
vegetable oil
|
|
| 680.4 | g |
beef
shoulder, 2" x 1/2" strips |
|
| 45 | ml |
red hot chili pepper, dried
mild, ground |
|
| 3 | large |
tomatoes
chopped |
|
| 5 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
basil
fresh, chopped |
*
|
| 1 | x |
thyme
dried |
*
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
allspice
|
|
| 3E+1 | ml |
green chili peppers
caribe |
|
| 5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 6 | each |
serrano chiles
fresh, finely chopped |
*
|
| 118 | ml |
red wine
dry |
*
|
| 177 | ml |
beef stock
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 7.1E+2 | ml |
red kidney beans
cooked,drained |
|
Directions
- 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.
- 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.
- 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.
- 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.
- Stir all the remaining ingredients except the beans into the Dutch oven.
Bake, covered, in a 300' oven for 3 hours.
- Stir in the beans; bake ½ hour longer.
