Peppered Chili
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Peppered Chili
  Chili    Ground Beef    Beef    Wine  
Last updated 6/12/2012 12:50:23 AM. Recipe ID 11845. Report a problem with this recipe.
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      Title: Peppered chili
 Categories: Ground beef, Beef, Wine, Chili
      Yield: 6 Servings
      7 tb Butter
      2 md Garlic cloves; fine chop
      4    Onions; finely chopped
      1    Bell peppers
  1 1/4 lb Ground beef
      1 tb Vegetable oil
  1 1/2 lb Beef shoulder; cut in 2" by
           - 1/2" strips
      3 tb Ground Red mild chili
      3 lg Tomatoes; chopped
      1 ts Sugar
      1    Bay leaves
      4    Basil leaves; chopped
           Dried thyme
    1/2 ts Paprika
    1/2 ts Cayenne pepper
    1/2 ts Allspice
      2 tb Chile caribe
      1 ts Soy sauce
    1/2 ts Liquid Hot pepper sauce
      6    Fresh Serrano chiles;
           - fine chopped
    1/2 c  Dry Red wine
    3/4 c  Beef broth
      1 ts Salt
    1/2 ts Freshly ground black pepper
  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. 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. 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 into the Dutch oven. Bake, covered, in a
  300~ oven for 3-1/2 hours.

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Recipe ID 11845 (Apr 03, 2005)

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