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Chilean Chili

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Serves 8 |

Hearty, tasty and slightly spicy.

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Ingredients:

3 tablespoons cooking oil

1 lb. lean round steak, cut into bite-sized strips

1 cup onion, chopped

1 cup green bell peppers, chopped

2 cloves garlic, minced

1 can kidney beans, with liquid,16 oz.

2 cups tomatoes, chopped

1 can tomato sauce, 16 oz.

1 cup beef broth

1 can black-eyed peas, 16 oz.

1 hot chilies

2 tablespoons cilantro, chopped

1 tablespoon basil, chopped

1 tablespoon brown sugar, packed

1 teaspoon Worcestershire sauce

1 bay leaf

1 cup niblet corn, fresh or frozen

Salt, to taste

Cheddar cheese, shredded for garnish

Directions:

What better way to pair up a nice mellow Chilean Merlot than with a Chilean chili recipe that is as complex in flavor as the wine itself.
In a large Dutch oven or stockpot, heat half of the oil. Brown the meat in the hot oil on all sides.
Remove from the pan with a slotted spoon and drain off the fat. Add the remaining oil to the pan, saute the onion, bell pepper and garlic for 3 minutes.
Stir in the cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, black-eyed peas, chilies, cilantro, basil, brown sugar, Worcestershire and bay leaf.
Bring the mixture to a boil.
Reduce the heat and simmer, partially covered for 35 to 45 minutes, or until the vegetables are tender. Stir in the corn and salt to taste, cooking for 5 minutes more. Remove the bay leaf.
Serve in bowls topped with shredded cheddar cheese.

Main Ingredient:	Kidney Beans, Black Beans, Legumes, Beans
Course:	Dinner

Similar Recipes:

• Chunky Three-Bean Chili Chunky Three-Bean Chili
• Easy Black Bean Soup Easy Black Bean Soup
• 3-Bean Meatless Chili 3-Bean Meatless Chili

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