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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
Shredded sharp cheddar cheese
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.