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
We are able to track the history of meal recipes way back into distant history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, generally, these old cook books were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs were skilled in the use of a wide range of spices, including a few you will know like bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and spices created an increase in manuscripts on food, the majority of which still exist in private cookery archives. By the advent of the twentieth century, cooking books are greatly in demand due to more people being able to read, more leisure time and a general increase in wealth. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Peppered Chili recipe.
