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    Habanero Chile Chili


    Source of Recipe


    the web

    Recipe Introduction


    Use just one of the habanero chiles if you like chili with a bearable kick; add more if your diners are eager to sweat!

    List of Ingredients




    3 Tbsp. cooking oil ·
    1 lb. lean round steak, cut into bite-sized strips ·
    1 cup onion, chopped ·
    1 cup red and/or green bell peppers, chopped ·
    2 cloves garlic, minced ·
    1 16-oz. can kidney beans and liquid
    2 cups tomatoes, chopped ·
    1 16-oz. can tomato sauce, low sodium ·
    1 cup beef broth ·
    1 11-oz. pkg. blackeyed peas ·
    1-2 Frieda's Dried Habanero Chile, reconstituted according to package directions, seeded and finely chopped ·
    2 Tbsp. fresh cilantro, chopped ·
    1 Tbsp. fresh basil, chopped ·
    1 Tbsp. packed brown sugar ·
    1 tsp. Worcestershire sauce ·
    1 bay leaf ·
    1 cup niblet corn, low sodium ·
    Salt to taste ·

    Recipe



    To serve:

    warmed tortillas, shredded sharp cheddar cheese
    DIRECTIONSIn 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 sauce, and bay leaf. Bring mixture to boiling; reduce heat. Simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste; cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese; pass warm tortillas.

 

 

 


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