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

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.