Peppered Chili

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Servings: 6 Difficulty: Advanced
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A rich, slow-baked chili featuring tender beef shoulder, ground beef, and a complex blend of spices and peppers.
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Peppered Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1083.9

Description

This hearty Peppered Chili is a robust American-style stew that balances tender chunks of braised beef shoulder with savory ground beef. Infused with garlic, onions, and a medley of spices including paprika, allspice, and cayenne, it offers a deep, aromatic flavor profile with a gentle kick from fresh serrano chiles. The long, slow baking time ensures the meat falls apart and the flavors meld into a thick, satisfying sauce. Perfect for cold evenings, weekend gatherings, or meal-prepping for the week ahead, this dish delivers comfort food satisfaction with every spoonful.

Ingredients

Directions

  1. Melt 3 tablespoons of butter in a large heavy skillet over medium heat.
  2. Add half the garlic, half the onions, and all the chopped bell peppers; cook for 5 minutes.
  3. Make a large well in the center of the vegetables and place the ground beef in the center.
  4. Raise the heat and cook, stirring and scraping the skillet with a metal spatula.
  5. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned.
  6. Transfer this mixture to a Dutch oven.
  7. Heat the vegetable oil and 1 tablespoon of the butter in the skillet over high heat.
  8. Saut the beef shoulder strips, a few at a time, until well browned.
  9. Transfer the browned strips to a plate as they are done.
  10. Lower the heat, then wipe out the skillet with paper toweling.
  11. Return beef strips to the skillet.
  12. Stir in the ground mild chili powder and cook for 3 minutes over low heat.
  13. Transfer the beef strips and chili mixture to the Dutch oven.
  14. Melt the remaining butter in the skillet over medium heat.
  15. Add the remaining onions and garlic and cook for 3 minutes.
  16. Stir in the chopped tomatoes, sugar, and bay leaves; cook for 10 minutes.
  17. Transfer the tomato mixture to the Dutch oven.
  18. Stir in the chopped basil, dried thyme, paprika, cayenne pepper, allspice, Chile Caribe, soy sauce, hot pepper sauce, chopped serrano chiles, dry red wine, beef broth, salt, and black pepper.
  19. Cover and bake in a 300F (149C) oven for 3 to 3.5 hours, until the beef shoulder is tender.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1083.9kcal
% Daily Value *
Total Fat 72.2g112%
Saturated Fat 32.7g164%
Cholesterol 299.9mg100%
Sodium 403.0mg17%
Total Carbohydrate 18.3g7%
Dietary Fiber 1.7g7%
Sugars 1.6g
Protein 84.8g170%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: peppered chili, beef shoulder, ground beef, slow cooked, spicy stew, american comfort food, garlic chili, onion beef stew, hearty dinner, make ahead meal, spiced beef, tomato base, family style, weeknight dinner, warm stew, protein rich, comfort food, home cooking, meaty chili
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