"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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

David Sieferman


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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