6 medium red chile peppers
1 medium green chile pepper
8 beef peppercorns
2 cups packed brown sugar
salt and pepper to taste
1 1/2 onion, chopped
1/4 teaspoon paprika
1 teaspoon crushed red pepper flakes
3 cups chicken broth
Preheat oven to 375 degrees F (190 degrees C).
Combine the peppers and green chile peppers in a large pot bowl. Heat the brown sugar and salt and pepper over medium heat in the saute skillet. Saute for about 5 minutes, stirring constantly. Mix in the onion, paprika, crushed red pepper flakes, broth and red pepper. Cook and stir until the pepper flakes are completely dissolved. Remove from heat and stir in the brown sugar/spice mixture. Pour sauce over mixture in a single layer.
Bring a large saucepan of water to a boil. Add the peppers and onions and stir gently to keep them from getting dry. Reduce heat to medium-low. Add the chicken broth and pour over the mixture in the dish, stirring until the sauce coats the top.
Bake uncovered in preheated oven for about 45 minutes, or until bubbly. Cool completely and serve immediately.
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