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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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My own recipe. At the name implies, it's pretty spicy; if you want it milder, add one less jalapeño, switch the habanero out for a cayenne, or both. Steak is optional; it also works with ground beef, ground pork, or pretty much any other meat you can think of. To make it vegetarian-friendly, skip the meat and add extra corn and/or some black beans. Ingredients:
2 lbs steak, diced |
2 white onions, diced |
3 jalapeno peppers, diced |
4 cups water |
3 (15 1/2 ounce) cans red kidney beans, drained and rinsed |
2 (14 1/2 ounce) cans diced tomatoes with juice |
2 (12 ounce) cans tomato paste |
1 (15 1/2 ounce) can corn, drained |
1 habanero pepper, diced |
1 orange bell pepper, diced |
1 1/2 tablespoons sugar |
2 teaspoons cumin |
2 teaspoons oregano |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon garlic powder |
Directions:
1. In a large pot, combine steak, onion, and jalapeño. Sauté over medium low heat until steak browns.
2. Add water, kidney beans, corn, diced tomato, tomato paste, habanero, and bell pepper. Stir. Bring to a boil.
3. Reduce to low heat. Add sugar, cumin, oregano, salt, pepper, and garlic powder. Stir thoroughly. Cover and let simmer for at least 20 minutes.
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