Habanero chile chili recipe

Step by Step

Step 1

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.

Ingredient

Worcestershire sauce

1 teaspoon 0.17 fl. ozs
Beef broth

1 cup 1 cup
Cooking oil

3 tablespoons 3 tablespoons
Lean round steak

1 pound 1 pound
Chopped tomatoes

2 cups 2 cups
Frieda's fresh basil

1 tablespoon 0.5 fl. ozs
Packed brown sugar

1 tablespoon 0.5 fl. ozs
2 frieda's dried habanero chiles

1 to 1 to
Niblet corn

1 cup 1 cup
Chopped red and/or green bell peppers

1 cup 1 cup
Frieda's fresh cilantro

2 tablespoons 2 tablespoons
's bay leaf

1 frieda 1 frieda
Garlic

2 cloves 2 cloves
Chopped onion

1 cup 1 cup

Habanero chile chili recipe

Step by Step

Step 1

Ingredient

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