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Habanero Chile Chili



Yield: 1 Servings

3 T cooking oil
1 lb round steak -- cut into,Lean
1 bite
1 c onion --,Chopped
1 c red (or green bell peppers
---)
1 chopped
2 cloves garlic --,Minced
16 oz kidney beans and liquid
2 c tomatoes --,Chopped
16 oz tomato sauce,low sodium
1 c beef broth
11 oz fried's blackeyed peas
1 fried's habanero,Dried
1 chiles -- * see note
2 T fried's fresh cillantro --
1 chopped
1 T fried's fresh basil --
1 chopped
1 T brown sugar,packed
1 t worcestershire sauce
1 fried's bay leaf
1 c niblet corn,low sodium
1 salt --,To Taste
1 size strips * see
1 notes
1 reconstituted
1 according to package
1 directions seeded
1 and finely,Chopped


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













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