7 tbsp butter
2 garlic cloves,med,fine chop
4 onions,finely chopped
1 bell pepper(s)
1 1/4 lb beef round,hamburger grind
1 tbsp oil,vegetable
1 1/2 lb beef shoulder,2x1/2 strips
3 tbsp red chile,mild,ground
3 tomatoes,lg,chopped
1 tsp sugar
1 bay leaves
4 basil leaves,fresh,chopped
1 thyme,dried
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp allspice
2 tbsp chile caribe
1 tsp soy sauce
1/2 tsp hot pepper sauce,liquid
6 serrano chiles,frsh,fin chop
1/2 cup red wine,dry
3/4 cup beef broth
1 tsp salt
1/2 tsp black pepper,freshly ground
3 cup kidney beans,cooked,drained
Directions
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.~
Servings: 6 servings
Bert Greene's Peppered Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
We can follow the history of meal recipes way back into the far past, certainly as far as the Egyptians, and possibly even further. Having said that, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Aspicius also describes how the Romans made use of many different herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. For the centuries that followed, the upper-class families of Europe competed to lay on the best banquets, and consequentially cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking books are highly popular due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Bert Greene's Peppered Chili recipe.
