Bert greene's peppered chili

Yield: 6 Servings

Ingredients:

7 tb Butter
2 Garlic cloves med fine chop
4 Onions finely chopped
1 Bell pepper(s)
1 1/4 lb Beef round hamburger grind
1 tb Oil vegetable
1 1/2 lb Beef shoulder
2"x1/2" strips
3 tb Red chile mild ground
3 Tomatoes lg chopped
1 ts Sugar
1 Bay leaves
4 Basil leaves

Instructions:

fresh chopped Thyme dried 1/2 ts Paprika 1/2 ts Cayenne pepper 1/2 ts Allspice 2 tb Chile caribe 1 ts Soy sauce 1/2 ts Hot pepper sauce liquid 6 Serrano chiles frsh fin chop 1/2 c Red wine dry 3/4 c Beef broth 1 ts Salt 1/2 ts Black pepper freshly ground 3 c Kidney beans cooked drained 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.~