3 tablespoons cooking oil
1 pound lean round steak, cut into bite-sized strips
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and liquid
2 cups chopped tomatoes
1 16-ounce can tomato sauce, low sodium
1 cup beef broth
1 11-ounce package Blackeyed Peas
1 to 2 Dried Habanero Chiles, seeded and finely chopped
2 tablespoons Fresh Cilantro, chopped
1 tablespoon Fresh Basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Bay Leaf
1 cup niblet corn, low sodium
Salt to taste
Serve with grated cheddar and warm tortillas
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.