Ingredients
7 tbsp butter
2 medium garlic cloves, fine chop
4 onions, finely chopped
1 bell peppers
1 1/4 lb ground beef
1 tbsp vegetable oil
1 1/2 lb beef shoulder, cut in 2 by 1/2 strips
3 tbsp ground red mild chili
3 large tomatoes, chopped
1 tsp sugar
1 bay leaves
4 basil leaves, chopped
1 dried thyme
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp allspice
2 tbsp chile caribe
1 tsp soy sauce
1/2 tsp liquid hot pepper sauce
6 fresh serrano chiles, fine chopped
1/2 cup dry red wine
3/4 cup beef broth
1 tsp salt
1/2 tsp freshly ground black pepper
Directions
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. 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. 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. 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. Stir all
the remaining ingredients into the Dutch oven. Bake, covered, in a
300~ oven for 3-1/2 hours.
Servings: 6 servings
Peppered Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
Experts have traced the existence of recipes back into the far past, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few 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 having made drinkers feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans made use of many spices, including many that are still in use today like thyme, fennel and parsley. Over the following few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are starting to become popular mostly as a result of more people being able to read, leisure time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Peppered Chili recipe.
