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Habanero Chile Chili

Yield: 1 Servings

Ingredients and directions for this recipe

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

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.

See also:
Previous recipe Habanero Chicken Stir-fry
Next recipe Habanero Citrus Shrimp

Or try one of these recipes:
Cocoa Banana Muffins
Nutty Fruit Spread