Peppered Chili Recipe

Peppered Chili Recipe

Ingredients:

7 Tbsps of butter
2 pcs of garlic cloves (medium); chopped finely
4 pcs of onions (medium); chopped finely
1- pc of bell peppers (large)
1-1/4 lbs of beef (ground)
1 Tbsp of vegetable oil
1-1/2 lbs of beef shoulder; sliced to 2×1/2 inch strips
3 Tbsps of red chili (mild, ground)
3 pcs of tomatoes (large); chopped
1 tsp of sugar (refined)
1 pc of bay leaf
4 pcs of basil leaves (fresh); chopped
1 tsp of thyme (dried)
1/2 tsp of paprika
1/2 tsp of pepper (cayenne)
1/2 tsp of allspice (ground)
2 Tbsps of chile (Caribe)
1 tsp of soy sauce
1/2 tsp of hot sauce (Tabasco, pepper)
6 pcs of fresh chiles (Serrano); chopped finely
1/2 c of dry wine (red)
3/4 c of broth (beef)
1/2 tsp of pepper (black, freshly ground)
1 tsp of salt

Instructions:

Place (3 tablespoons) butter inside a (large) skillet above moderate heat till melted; add in half of garlic, bell peppers, and half of onions. Cook, at about five mins. Add (ground) meat and increase heat; cook, stir constantly, till meat becomes browned and cooked.

Transfer onto a (Dutch) oven. Place (1 tablespoon) butter and oil on a skillet; heat. Saute strips above medium-high heat till thoroughly browned and cooked. Transfer onto a clean plate.

Lower heat; wipe skillet using a paper towel then return the strips of beef inside. Add chile; stir thoroughly then cook, about three mins above gentle heat. Pour onto (Dutch) oven with the crumbled meat.

Melt (remaining) butter on a skillet above moderate heat then add in other half of garlic along with other half of onions; cook, about three mins. Add bay leaf, tomatoes, and sugar; stir thoroughly and continue to cook, about ten mins.

Transfer onto (Dutch) oven with the mixed meat. Stir thoroughly and cover. Bake at 300 degrees F, at about 3 and 1/2 hrs.

Peppered Chili Recipe

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