Habanero Chili

Yum!  The best!  Thank you Maresa for sharing this recipe with me!  Serves 6, however I usually double or triple to feed my family!  It makes wonderful leftovers and freezes well too.

1 lb ground beef (lean round steak, cut into bite sized pieces browned with 3 Tbsp oil)
1 cup onion, chopped
1 red or yellow or orange bell pepper, chopped
2 cloves garlic, minced
      ~~~~~~~~~~~~~~~~
1 cup beef or chicken broth (Costco chicken stock)
16 oz can of tomato sauce
16 oz can of black eyed peas, drained
16 oz can corn, drained
16 oz can kidney beans, drained & rinsed
1-2 habanero chilies, diced
1 Tbsp packed brown sugar
1 tsp Worcestershire sauce
1 bay leaf
1 Tbsp fresh basil, chopped
2 Tbsp fresh cilantro, chopped
1 cup (3 large) tomatoes, chopped

1.  In a large pot brown beef, then add and saute onion, pepper & garlic.
2.  Add everything else, bring to a boil and simmer 35-45 minutes.
3.  Remove bay leaf.  Serve with the following optional toppings:

• shredded cheese
• sour cream
• green onions
• sliced avocados