Title: From - Tue Jan 28 17:45:20 1997
Categories: Blank
Yield: 1 Servings

3	tb	Cooking oil
1	lb	Lean round steak, cut into bite-sized
		OR, strips
		Turkey can be substituted
1	c	Onion, chopped
1	c	Red and green bell peppers, chopped
2		Cloves garlic, minced
16	oz	Kidney beans, canned, undrained
2	c	Tomatoes, chopped
16	oz	Tomato sauce, low sodium
1	c	Beef broth
11	oz	Pkg Frieda's Blackeyed Peas
1		Frieda's Dried Habnero Chiles, (up to 2)
		Reconst tituted
		, according to package
		, directions, seeded
		, and finely chopped
2	tb	Frieda's Fresh Cilantro, chopped
1	ts	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

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, saute 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 the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

Yield: 8 cups

TIP: HANDLING HOT PEPPERS

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.

1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PICK OF THE DAY SHOW #PD7722 1/16/97

By igor@digex.net on Jan 28, 1997.

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