Recipe - Habanero Chile Chili

3 tablespoon Cooking oil
1 pound Lean round steak, cut into
bite size strips * see
notes
1 cup Onion, chopped
1 cup Red or green bell peppers,
chopped
2 Cloves garlic, minced
16 ounce Kidney beans and liquid
2 cup Tomatoes, chopped
16 ounce Tomato sauce, low sodium
1 cup Beef broth
11 ounce Fried's Blackeyed Peas
1 Fried's Dried Habanero
Chiles, * see note,
reconstituted according to
package directions, seeded
and finely chopped
2 tablespoon Fried's Fresh Cillantro,
chopped
1 tablespoon Fried's Fresh Basil, chopped
1 tablespoon Brown sugar, packed
1 teaspoon Worcestershire sauce
1 Fried's Bay Leaf
1 cup Niblet corn, low sodium
Salt, to taste

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 MCRecipe Digest V1 #370, by "Chuck and Dorothy Tapping"
ctapping@USIT.NET on Mon, 13 Jan 1997.