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Rock'n and Roast'n Chili

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 Charlo

8 ServingsPrep: 10 min. Cook: 2 hours 10 min.

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.

2 of 2

Rock'n and Roast'n Chili (continued)

Directions (continued)

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.