Habanero Chile Chili
- 3 tablespoons cooking oil
- 1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)
- 1 cup chopped onion
- 1 cup chopped red and/or green bell peppers
- 2 cloves garlic, minced
- 1 16 -ounce can kidney beans and liquid
- 2 cups chopped tomatoes
- 1 16 -ounce can tomato sauce, low sodium
- 1 cup beef broth
- 1 11 -ounce package Frieda's Blackeyed Peas
- 1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
- 2 tablespoons Frieda's Fresh Cilantro, chopped
- 1 tablespoon Frieda's Fresh Basil, chopped
- 1 tablespoon packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1 Frieda's Bay Leaf
- 1 cup niblet corn, low sodium
- Salt to taste
- Serve with grated cheddar and warm tortillas
- 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.
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.
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