Servings: 8

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Habanero Chile Chili


3 tablespoons vegetable oil
1 pound lean round steak, cubed
1 cup chopped yellow onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and its juices
2 cups chopped tomatoes
1 16-ounce can tomato sauce – low sodium
1 cup beef broth
1 11-ounce package Frieda’s Blackeyed Peas, cooked, drained
1-2 Frieda’s Dried Habanero Chiles, rehydrated, seeded and minced
2 tablespoons fresh cilantro, chopped
1 tablespoon 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
Shredded sharp Cheddar cheese
Warm tortillas


Heat 1 tablespoon oil in a large Dutch oven. Brown the steak in the oil on all sides.  Remove form the pan with a slotted spoon. Drain the drippings. Heat 2 tablespoons oil.  Sauté the onion, bell pepper and garlic in the oil for 3 minutes. Stir in the beef, kidney beans and its juices, tomatoes, tomato sauce broth, blackeyed peas, Habanero chiles, cilantro, basil, brown sugar, Worcestershire sauce and bay leaf.

Bring the mixture to a boil.  Reduce the heat.  Simmer, partially covered, for 35 to 45 minutes or until the vegetables are tender.  Stir in the corn and salt.  Cook for 5 minutes longer.  Discard the bay leaf.  Ladle the chili into bowls.  Top with shredded cheese.  Serve with warm tortillas.