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Rock'n and Roast'n Chili

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


  • 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.

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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.