Rock’n and Roast’n Chili
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds beef stew meat, cut into 3/4-in. cubes
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1 medium onion, chopped
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2 tablespoons canola oil
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2 to 3 garlic cloves, minced
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1 jar (16 ounces) hot banana peppers
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 can (6 ounces) tomato paste
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (4 ounces) chopped green chiles
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1 jalapeno pepper, seeded and chopped
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2 tablespoons chili powder
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1 to 2 tablespoons hot pepper sauce
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1 teaspoon salt
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1/8 teaspoon ground cumin
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Additional banana peppers, optional
Directions
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1.
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.
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2.
Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chiles, jalapeno and seasonings to beef mixture.
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3.
Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
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4.
Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.
Nutrition Facts
1 cup: 315 calories, 12g fat (3g saturated fat), 70mg cholesterol, 1349mg sodium, 23g carbohydrate (7g sugars, 7g fiber), 27g protein.
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