Wild Chili Con
Carne
From Virtual Vittles
1 Pound top round steak,
cubed 1 inch
1 Cup dry kidney beans
2½ Cups Homemade
Italian Tomato Sauce
12 Ounces lite beer
1 Cup beef broth
1 Large green bell
pepper, chopped
1 Medium onion, chopped
4 Cloves garlic, minced
1 Cup corn kernels
2 Tablespoons olive
oil
1 Tablespoon fresh
jalapeno pepper, minced
1 Bay leaf 1 Tablespoon
fresh Italian parsley, chopped
1 Tablespoon fresh
cilantro, chopped
1 Tablespoon fresh
basil, chopped
1 Teaspoon dry Habanero
Chilies (red chilies)
Salt and pepper to
taste
Shredded lowfat cheddar
cheese
1.
Rinse and soak the beans over night.
2.
Cook the beans according to the directions.
3.
Reserve 1 cup of the liquid.
4.
Heat oil in a saucepan and add the beef.
5.
Brown on high heat.
6.
Remove and add the onions and garlic.
7.
Sauté until transparent.
8.
Add the green bell peppers and cook until limp.
9.
Return the beef to the pot.
10.
Add the beer and cook until the liquid is reduced in half.
11.
Add the beef broth, reserved bean liquid, tomato sauce, parsley, cilantro,
basil,
bay leaf, jalapeno pepper and chilies.
12.
Bring to a boil. Simmer uncovered for 1 hour.
13.
Add the red kidney beans.
14.
If the chili becomes too thick, add a little water.
15.
Simmer for ½ an hour.
16.
Add the corn kernels.
17.
Season with salt and pepper.
18.
Simmer for another ½ an hour.
19.
Serve with rice and garnish with cheddar cheese.
