Habanero chile chili

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Cooking oil
1 pounds Lean round steak, cut into bite size strips * see notes
1 cup Onion, chopped
1 cup Red or green bell peppers, chopped
2 Cloves garlic, minced
16 ounces Kidney beans and liquid
2 cups Tomatoes, chopped
16 ounces Tomato sauce, low sodium
1 cup Beef broth
11 ounces Fried's Blackeyed Peas
1 Fried's Dried Habanero Chiles, * see note, reconstituted according to package directions, seeded and finely chopped
2 tablespoons Fried's Fresh Cillantro, chopped
1 tablespoon Fried's Fresh Basil, chopped
1 tablespoon Brown sugar, packed
1 teaspoon Worcestershire sauce
1 Fried's Bay Leaf
1 cup Niblet corn, low sodium
Salt, to taste

Directions

In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes.

Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

Yield: 8 cups

TIP: HANDLING HOT PEPPERS

Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Turkey can be substituted for round steak.

Recipe by: PICK OF THE DAY SHOW #PD7722 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping" <ctapping@...> on Mon, 13 Jan 1997.

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