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Habanero Chile Chili
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Habanero Chile Chili Ingredients
3 tb
Cooking oil
16 oz
Tomato
sauce, low sodium
1 lb Lean round
steak
, cut into
1 c
Beef
broth
1 c
Onion
, chopped
1 tb
Brown sugar
, packed
1 c Red or green
bell pepper
s,
1 ts
Worcestershire sauce
2 Cloves
garlic
, minced
1 c Niblet
corn
, low sodium
16 oz Kidney
beans
and liquid
Salt
, to taste
2 c
Tomato
es, chopped
Instructions for Habanero Chile Chili
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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Turkey can be substituted for round steak. Recipe by: PICK OF THE DAY SHOW #PD7722 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping"
on Mon, 13 Jan 1997.
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Beans
Beef
Bell Pepper
Brown Sugar
Cooking Oil
Corn
Garlic
Onion
Salt
Steak
Tomato
Worcestershire sauce
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