Habanero Chile Chili

Recipe Ingredients

3 tablespoons	45ml	Cooking oil
1 lb	454g / 16oz	Lean round steak - cut into bite size strips * see notes
1 cup	62g / 2.2oz	Onion - chopped
1 cup	146g / 5.1oz	Red or green bell peppers - chopped
2		Garlic - minced
16 oz	454g	Kidney beans and liquid
2 cups	125g / 4.4oz	Tomatoes - chopped
16 oz	454g	Tomato sauce - low sodium
1 cup	237ml	Beef broth
11 oz	312g	Fried's black-eyed peas
1		Fried's dried habanero chiles - * see note, reconstituted according to package directions seeded and finely chopped
2 tablespoons	30ml	Fried's fresh cilantro - chopped
1 tablespoon	15ml	Fried's fresh basil - chopped
1 tablespoon	15ml	Brown sugar - packed
1 teaspoon	5ml	Worcestershire sauce
1		Fried's bay leaf
1 cup	62g / 2.2oz	Niblets corn - low sodium
		Salt - to taste

Recipe Instructions

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, black-eyed 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.

Source:
PICK OF THE DAY SHOW #PD7722

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