Instructions: 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.

Yield: 8 cups

TIP: HANDLING HOT PEPPERS

Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

NOTES : Turkey can be substituted for round steak.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.