Peppered Chili
| Yield: | 6 Servings |
| Categories: | Wine, Chili, Ground Beef, Beef |
| 7 | tb | Butter |
| 2 | md | Garlic cloves; fine chop |
| 4 | Onions; finely chopped | |
| 1 | Bell peppers | |
| 1 1/4 | lb | Ground beef |
| 1 | tb | Vegetable oil |
| 1 1/2 | lb | Beef shoulder; cut in 2" by 1/2" strips |
| 3 | tb | Ground Red mild chili |
| 3 | lg | Tomatoes; chopped |
| 1 | ts | Sugar |
| 1 | Bay leaves | |
| 4 | Basil leaves; chopped | |
| Dried thyme | ||
| 1/2 | ts | Paprika |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Allspice |
| 2 | tb | Chile caribe |
| 1 | ts | Soy sauce |
| 1/2 | ts | Liquid Hot pepper sauce |
| 6 | Fresh Serrano chiles; fine chopped | |
| 1/2 | c | Dry Red wine |
| 3/4 | c | Beef broth |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
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