Title: Bert Greene's Peppered Chili
Categories: Chili Bean
Yield: 6 Servings

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,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.~

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