Rock'n and Roast'n Chili Recipe
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
- 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
- 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.
Originally published as Rock'n and Roast'n Chili in Taste of Home February/March 2001, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Aug. 17, 2010
I loved this chili. Very hot, but it did not burn your lips or throat. Will make again for sure.
Reviewed Sep. 10, 2009
This is excellent!I love the spiciness! This is how chili should taste! Thank you!