• 1 Pound top round steak, cubed 1 inch
• 1 Cup dry kidney beans
• 2˝ 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. Cook the beans according to the
         directions. Reserve 1 cup of the liquid.
 
     2. Heat oil in a saucepan and add the beef. Brown on high heat. Remove
         and add the onions and garlic. Sauté until transparent. Add the green bell
         peppers and cook until limp.

     3. Return the beef to the pot. Add the beer and cook until the liquid is reduced in half.

     4. Add the beef broth, reserved bean liquid, tomato sauce, parsley, cilantro, basil,
         bay leaf, jalapeno pepper and chilies.
 
     5. Bring to a boil. Simmer uncovered for 1 hour.

     6. Add the red kidney beans. If the chili becomes too thick, add a little water. Simmer
         for ˝ an hour.

     7. Add the corn kernels. Season with salt and pepper. Simmer for another ˝ an
         hour. Serve with rice and garnish with cheddar cheese.