"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot Chili  Recipe

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This recipe for Hot Chili , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Sieferman
Added: Saturday, March 12, 2005


3 Tbsp cooking oil
1 lb lean round steak
1 c chopped onion
1 c chopped red or green pepper
2 cloves garlic, minced
1 16 oz kidney beans and liquid
2 c chopped tomatoes
1 16 oz tomato sauce, low sodium
1 c beef broth
1 11 oz pk black eye peas
1-2 habanera chilies
seeded and finely chopped
2 Tbsp cilantro, chopped
1 Tbsp basil, chopped
1 Tbsp packed brown sugar
1 tsp Worcestershire
1 bay leaf
1 c nib let corn
salt to taste

In a large Dutch oven or stockpot, heat half of the oil, brown meat in hot oil on all sides and 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, black eye peas, habanera chilies, 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. Serve with grated cheddar and warm tortillas




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