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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.