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.
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Chilean Chili
Serves 8
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.
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