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A warm, Not Overly Hot, Chili
3 lbs. thin sliced steak (not Sandwich)
6-8 Yellow Banana Peppers (seeded, sliced lengthwise into thin strips)
3 32oz. cans of stewed tomatoes (juices included, sliced)
2 cans hominy (16oz. ea)
1 cup Perrigrino Sweet Marsala Wine
2-3 Tbls. ground cumin
1 Tbls. paprika
1-2 Tbls. savory
2 16oz. cans black beans
2 16oz. cans tomato paste
2 chopped spanish onions
2 diced green peppers
1 16oz. can black olives (optional)
2 bay leaves
salt and pepper to taste
2 cups sliced celery


The night before....
In a large tupperware style or microwave style pan, place banana pepper slices in the bottom of the pan. Place the Steaks on top of the peppers.
Pour in the Sweet Marsala Wine.
Sprinkle 1/2 of the cumin and all of the savory on top of the Steak. Cover Tightly, put in the Refrigerator overnight. In the morning, with a Basting Brush, baste the top of the steak with the wine in the bottom of the container, and let sit a 1/2 hour or so while you prepare the sauce. In a slow cooker or large kettle, mix together the stewed tomatoes, paste, hominy, onions, black beans, and green peppers. To this add the seasonings that remain. You want the sauce to be a little on the thin side, as it will cook down. Remove the steak from the container and cube it in bite sized pieces. In a frying pan, brown the steak. Add the yellow banana peppers to the sauce. Use the wine to thin the sauce as needed. Add the steak to the sauce. Add the sliced celery. Cook over low heat or all day in the slow cooker. Stir occasionally, try not to burn sauce. Serve over rice.

Preparation Time: overnight Serves:
Recipe Origin: United States
Submitted by:
United States
This recipe has been viewed 5930 times.


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