Freida's Chili

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!

3 tbsp. cooking oil
1 pound lean round steak, cut into bite-sized strips
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-oz. can kidney beans and liquid
2 cups chopped tomatoes
1 16-oz. can tomato sauce - low sodium
1 cup beef broth
1 11-oz. package FRIEDA'S BLACKEYED PEAS
1-2 FRIEDA'S DRIED HABANERO CHILES, reconstituted 
according to package directions, seeded and finely chopped
2 tbsp. FRIEDA'S FRESH CILANTRO, chopped
1 tbsp. FRIEDA'S FRESH BASIL, chopped
1 tbsp. packed brown sugar
1 tsp. Worcestershire sauce
1 FRIEDA'S BAY LEAF
1 cup niblet corn - low sodium
Salt to taste

To serve:  Warmed tortillas, 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; 
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 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.