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 black eyed 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

Cooking Steps

  1. 1

    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.

  2. 2

    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.

Where to Buy Frieda’s

Where to Buy Frieda’s