Rock'n and Roast'n Chili Recipe

Rock'n and Roast'n Chili Recipe photo by Taste of Home

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I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.—Rob Via, Charlotte, North Carolina Charlotte, North Carolina

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Rock'n and Roast'n Chili Recipe

Prep: 10 min. Cook: 2 hours 10 min.

Yield: 8 Servings

10 130 140

Ingredients

2 pounds beef stew meat, cut into 3/4-in. cubes
1 medium onion, chopped
2 tablespoons canola oil
2 to 3 garlic cloves, minced
1 jar (16 ounces) hot banana peppers
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
2 tablespoons chili powder
1 to 2 tablespoons hot pepper sauce
1 teaspoon salt
1/8 teaspoon ground cumin
Additional banana peppers, optional

Directions

In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture.
Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 315 calories, 12 g fat (3 g saturated fat), 70 mg cholesterol, 1,349 mg sodium, 23 g carbohydrate, 7 g fiber, 27 g protein.

Originally published as Rock'n and Roast'n Chili in Taste of Home February/March 2001, p29