Habanero Chile Chili

      Yield: 1 Servings

      3 T  cooking oil

      1 lb round steak -- cut into,Lean

      1    bite

      1 c  onion --,Chopped

      1 c  red (or green bell peppers

           ---)

      1    chopped

      2    cloves garlic --,Minced

     16 oz kidney beans and liquid

      2 c  tomatoes --,Chopped

     16 oz tomato sauce,low sodium

      1 c  beef broth

     11 oz fried's blackeyed peas

      1    fried's habanero,Dried

      1    chiles -- * see note

      2 T  fried's fresh cillantro --

      1    chopped

      1 T  fried's fresh basil --

      1    chopped

      1 T  brown sugar,packed

      1 t  worcestershire sauce

      1    fried's bay leaf

      1 c  niblet corn,low sodium

      1    salt --,To Taste

      1    size strips * see

      1    notes

      1    reconstituted

      1    according to package

      1    directions seeded

      1    and finely,Chopped

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.