My Shopping List

Recipe Search

Advanced Recipe Search


Match:
Every Word
Any Word
Exact Phrase
Course:
All
Dinner
Breakfast
Lunch
Appetizer
Snack
Beverage
Salad
Side
Soup
Special Diets:
All
Cooking With Kids
Cooking with Kids
Dairy Free
Gluten-Free
Healthy
High Fiber
Low Fat
Low Sodium
Low Sugar
Nutrient Rich
Paleo
Test
Vegan
Vegetarian
Wheat Free
Categories:
All
Appetizer
Beef
Beverage
Chicken
Condiments
Dessert
Dinner
Drink
Eggs
Fish
Fruit
Grains
Lamb
Meat
Pasta
Pies
Pork
Salad
Sandwich
Sauce
Seafood
Shellfish
Snack
Soup
Soups
Soups and Stews
Speciality
Vegetables
Vegetables & Salad
Vegetables & Salad
Vegetarian
Wellness
poultry

Share this Recipe

Share through emailShare through Facebook Share through Twitter

Rate this Recipe

How delicious was this dish?

Cook's Tools

Chilean Chili

Serves 8 | 

Hearty, tasty and slightly spicy.



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, 16 oz., with liquid
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:

  1. 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.
  2. In a large Dutch oven or stockpot, heat half of the oil. Brown the meat in the hot oil on all sides.
  3. 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.
  4. 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.
  5. Bring the mixture to a boil.
  6. 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.
  7. Serve in bowls topped with shredded cheddar cheese.
Diet: Low Fat
Course: Dinner
view disclaimer
In no event shall Piggly Wiggly, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.


Comments:


Table Talk!

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. Please keep that in mind and be on your best behavior as you chime in with tips or observations from your experience with the recipe. Comments will be monitored and removed if off-topic, rude, or hurtful. It's all about the delicious food, so let's get cooking!


Name:

Comment:

Email Recipe


Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)

Subject:

Message:



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds

Start

X

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, 16 oz., with liquid
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:

  1. 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.
  2. In a large Dutch oven or stockpot, heat half of the oil. Brown the meat in the hot oil on all sides.
  3. 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.
  4. 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.
  5. Bring the mixture to a boil.
  6. 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.
  7. Serve in bowls topped with shredded cheddar cheese.
Diet: Low Fat

Thanksgiving Reinvented

Try these delicious recipes for your Thanksgiving meal. They're easy to prepare, fun to make, the whole family will love them. Share your passion for cooking and do something a little different this holiday season. Great tasting recipes from turkey and stuffing to mashed potatoes and cranberry sauce. Don't forget the pumpkin pie!

My Recipes

From appetizers to desserts and everything in between, meal planning is a piece of cake! Save your favorite recipes, organize your favorite recipes, and share your favorite recipes with your family and friends. Get started, and soon you’ll always have reliable recipes for meals that matter!