Vegetables recipes

Bert Greene's Peppered Chili

Course : Vegetables
Serves: 6

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Ingredients:

7 tablespoons Butter

2 cloves Garlic ,med,fine chop

4 medium Onions,finely chopped

1 large Bell pepper(s)

1 1/4 pound Beef round,hamburger grind

1 tablespoons Oil,vegetable

1 1/2 pound Beef shoulder,2 inchx1/2 inch strips

3 tablespoons Red chile,mild,ground

3 large Tomatoes,lg,chopped

1 teaspoon Sugar

1 pieces bay leaves

4 medium Basil leaves,fresh,chopped

1 teaspoon Thyme,dried

1/2 teaspoon Paprika

1/2 teaspoon Cayenne pepper

1/2 teaspoon Allspice

2 tablespoons Chile caribe

1 tablespoons Soy sauce

1/2 teaspoon Hot pepper sauce,liquid

6 medium 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 Cup Kidney beans,cooked,drained

Preparation / 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.~ 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

Bert Greene's Peppered Chili

Ingredients:

Preparation / Directions:

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