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

Ingredients

2 pounds beef stew meat, cut into 3/4-in. cubes
1 medium onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons canola oil
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, onion and garlic in oil over medium heat until meat is no longer pink; 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.

Nutrition 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.

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

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