Habanero Chile Chili Recipe

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Nutrition per serving    (USDA % daily values)
CAL
373
FAT
41%
CHOL
24%
SOD
100%

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Ingredients for 8 servings

3 tablespoons cooking oil

1 cup chopped red and/or green bell peppers

2 cups chopped tomatoes

1 tablespoon Frieda's Fresh Basil, chopped

1 Frieda's Bay Leaf

1 16-ounce can tomato sauce, low sodium

1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped

Serve with grated cheddar and warm tortillas

1 11-ounce package Frieda's Blackeyed Peas

2 tablespoons Frieda's Fresh Cilantro, chopped

1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)

1 tablespoon packed brown sugar

HANDLING HOT PEPPERS

Salt to taste

1 cup beef broth

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

1 cup niblet corn, low sodium

Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

1 16-ounce can kidney beans and liquid

1 cup chopped onion

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