Habanero Chile Chili Recipe

Habanero Chile Chili

Recipe provided by Curtis Aikens

Watch how to prepare this dish.

• Yield: 8 cups
• Nutritional Information Per Serving (1 of 10 servings): Calories 227, Total Fat 9 g, Saturated Fat 2 g, Carbohydrates 22 g, Dietary Fiber 6 g, Sugar 9 g, Protein 16 g, Cholesterol 31 mg, Sodium 652 mg
• Total Time: 1 hour 5 minutes
• Preparation: 5 minutes
• Cooking: 1 hour

• 3 tablespoons cooking oil
• 1 pound lean round steak, sliced into bite-sized strips (turkey can be used as an alternative)
• 1 cup chopped onion
• 1 cup chopped red and/or green bell peppers
• 2 cloves garlic, minced
• 1 (16-ounce) can kidney beans with liquid
• 2 cups chopped tomatoes
• 1 (16-ounce) can low sodium tomato sauce
• 1 cup beef broth
• 1 (11-ounce) package Frieda's Blackeyed Peas
• 1 to 2 Frieda's Dried Habanero Chiles, prepared as directed on packaging, deseeded and finely diced
• 2 tablespoons Frieda's Fresh Cilantro, chopped
• 1 tablespoon Frieda's Fresh Basil, chopped
• 1 tablespoon firmly packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1 Frieda's Bay Leaf
• 1 cup low sodium niblet corn
• Salt, to taste

Serve this chili garnished with shredded cheddar cheese alongside warm tortillas.

Instructions

1. In a sizable Dutch oven or stockpot, heat half of the oil. Brown the steak on all sides in the hot oil. Remove the meat with a slotted spoon and drain the fat.
2. Add the remaining oil to the pot and saut the onion, bell peppers, and garlic for about 3 minutes. Mix in the browned beef, kidney beans with their liquid, chopped tomatoes, tomato sauce, beef broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire sauce, and bay leaf.
3. Bring the mixture to a boil, then lower the heat and simmer partially covered for 35 to 45 minutes or until the vegetables are tender.
4. Stir in the corn and season with salt to your liking. Continue cooking for an additional 5 minutes.
5. Remove the bay leaf before serving. Ladle into bowls, top with shredded cheese, and offer warm tortillas on the side.

Tip: Handling Hot Peppers

Always wear rubber gloves when working with hot peppers. The oils inside the peppers can irritate or burn skin and can be particularly harmful if they come into contact with your eyes. Wash your hands and gloves thoroughly after handling.