Try this Habanero Chile Chili recipe, or contribute your own.
Suggest a better descriptionIn 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"
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Serving Size: 1 Serving (4044g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1009 | ||
Calories from Fat: 434 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6559.5mg | 226 % | |
Potassium 4152.5mg | 109 % | |
Total Carbohydrate 114.9g | 34 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 98.1g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1009
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