Recipe - Freidas Chili

3 tablespoon Cooking oil
1 pound Lean round steak, cut into
bitesized strips
1 cup Chopped onion
1 cup Chopped red and/or green
bell peppers
2 Cloves garlic, minced
1 cn (16oz) kidney beans and
liquid
2 cup Chopped tomatoes
1 cn (16oz) tomato sauce low
sodium
1 cup Beef broth
1 pack (11oz) FRIEDA'S® BLACKEYED
PEAS
1 FRIEDA'S® dried habanero
chiles, reconstituted
according to package
directions, seeded and
finely chopped (up to 2)
2 tablespoon FRIEDA'S® FRESH CILANTRO,
chopped
1 tablespoon FRIEDA'S® FRESH BASIL,
chopped
1 tablespoon Packed brown sugar
1 teaspoon Worcestershire sauce
1 FRIEDA'S® BAY LEAF
1 cup Niblet corn low sodium
Salt to taste

TO SERVE
Warmed tortillas
Shredded sharp cheddar
cheese

Thought I'd pass this along. It came from Freida's...I bought a package of
their dried habaneros, and recipe was on package..I think...at any rate..
er...howzabout some recipes for jalapeno "firecrackers" or "poppers"..I
have experimented on my own...but still looking for a tried and true
recipe...

Use just one of the dried Habanero chiles if you like chili with a bearable
kick; add more if your dinners are eager to sweat!

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; sauté 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 mixture to boiling; reduce heat.
Simmer, partially covered for 35 to 45 minutes, or until vegetables are
tender. Stir in corn and salt to taste; cook 5 minutes more. Remove bay
leaf. Serve in bowls topped with shredded cheese; pass warm tortillas.
Makes 8 cup chili.
Posted to CHILEHEADS DIGEST V3 #249 by bedin5@juno.com (Anthony Campbell)
on Feb 26, 1997.