Bert Greene’s Peppered Chili Recipe

Bert Greene’s Peppered Chili Recipe


2 cl of garlic; minced
7 Tbsps of butter
4 pcs of onion; minced
1 pc of bell pepper
1 1/4 lbs of beef (round); hamburger grind
1 Tbsp of vegetable oil
1.5 lbs of beef (shoulder, 2.5 strips)
3 Tbsps of red chile (mild); ground
1 tsp of sugar
3 pcs of tomatoes (large); chopped
4 pcs of basil leaves (fresh); chopped
1 pc of thyme (dried)
1/2 tsp of paprika
1 pc of bay leaf
1/2 tsp of cayenne pepper
1 tsp of soy sauce
1/2 tsp of all-spice
2 Tbsps of chile caribe
1/2 tsp of hot sauce
6 pcs of serrano (fresh); minced
1/2 c of red wine (dry)
3/4 c of beef (broth)
1/2 tsp of freshly ground pepper
1 tsp of salt
3 c of kidney beans; cooked drained


Melt half of butter into a large-sized skillet on medium-heat. Add in half of garlic plus half of onions plus green bell pepper. Allow to cook in pan for about 5-6 minutes.

Form a well and add meat in the middle. Increase flame and allow it to cook. Stir and scrape skillet using a spatula.

Combine the other ingredients into skillet. Cook ’til beef is browned evenly. Transfer pan into a Dutch-style oven.

Heat oil plus a tablespoon butter. Cook shoulder without crowding the pan on high-heat ’til browned well. Transfer strips onto a dish when done.

Reduce flame and remove oil using paper towels. Return strips onto the pan. Add in chile caribe and allow to cook in pan for 3-4 minutes on low-heat.

Transfer into a Dutch-style oven. On the pan, melt remainder of butter on medium-heat. Add in remainder of garlic plus onion. Cook about 3-4 minutes.

Mix in sugar, bay leaves and tomatoes. Allow to cook in pan for 10-12 minutes and transfer into Dutch-style oven. Combine basil, paprika, soy sauce, all-spice, cayenne, hot sauce, serrano, red wine and salt together into oven.

Let it bake in oven on 300 degree-F oven about 3 hours. Add in beans and bake for another 30 minutes. Good for 6 persons.

Bert Greene’s Peppered Chili Recipe

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