Name: Freida's Chili
Ingredients: 3 tb Cooking oil; 1 lb Lean round steak, cut into bite-sized strips; 1 c Chopped onion; 1 c Chopped red and/or green bell peppers; 2 Cloves garlic, minced; 1 cn (16-oz) kidney beans and liquid; 2 c Chopped tomatoes; 1 cn (16-oz) tomato sauce - low sodium; 1 c Beef broth; 1 pk (11-oz) FRIEDA'S® BLACKEYED PEAS; 1 FRIEDA'S® dried habanero chiles, reconstituted according to package directions, seeded and finely chopped (up to 2); 2 tb FRIEDA'S® FRESH CILANTRO, chopped; 1 tb FRIEDA'S® FRESH BASIL, chopped; 1 tb Packed brown sugar; 1 ts Worcestershire sauce; 1 FRIEDA'S® BAY LEAF; 1 c Niblet corn - low sodium; Salt to taste; Warmed tortillas; Shredded sharp cheddar cheese

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Arab		1	Servings

INGREDIENTS

3	tb	Cooking oil
1	lb	Lean round steak, cut into bite-sized strips
1	c	Chopped onion
1	c	Chopped red and/or green bell peppers
2		Cloves garlic, minced
1	cn	(16-oz) kidney beans and liquid
2	c	Chopped tomatoes
1	cn	(16-oz) tomato sauce – low sodium
1	c	Beef broth
1	pk	(11-oz) FRIEDA'S® BLACKEYED PEAS
1		FRIEDA'S® dried habanero chiles, reconstituted according to package directions, seeded and finely chopped (up to 2)
2	tb	FRIEDA'S® FRESH CILANTRO, chopped
1	tb	FRIEDA'S® FRESH BASIL, chopped
1	tb	Packed brown sugar
1	ts	Worcestershire sauce
1		FRIEDA'S® BAY LEAF
1	c	Niblet corn – low sodium
		Salt to taste
		Warmed tortillas
		Shredded sharp cheddar cheese

INSTRUCTIONS

TO SERVE
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 CHILE-HEADS DIGEST V3 #249 by [email protected] (Anthony Campbell)
on Feb 26, 1997.

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