Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 T Butter 1/2 t Paprika
2 Garlic cloves,med,fine chop 1/2 t Cayenne pepper
4 Onions,finely chopped 1/2 t Allspice
1 Bell pepper(s) 2 T Chile caribe
1 1/4 lb Beef round,hamburger grind 1 t Soy sauce
1 T Oil,vegetable 1/2 t Hot pepper sauce,liquid
1 1/2 lb Beef shoulder,2"x1/2" strips 6 Serrano chiles,frsh,fin chop
3 T Red chile,mild,ground 1/2 c Red wine,dry
3 Tomatoes,lg,chopped 3/4 c Beef broth
1 t Sugar 1 t Salt
1 Bay leaves 1/2 t Black pepper,freshly ground
4 Basil leaves,fresh,chopped 3 c Kidney beans,cooked,drained
Thyme,dried

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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