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Rock’n and Roast’n Chili

Total Time

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

Makes

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

  • 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

  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.
  2. 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.
  3. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
  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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