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Home Dishes & Beverages Chilis Beef Chilis

Rock’n and Roast’n Chili

Name: Rock'n and Roast'n Chili
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 8 servings.
Cuisine: North America, Mexican
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 chiles, undrained; 1 can (6 ounces) tomato paste; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (4 ounces) chopped green chiles; 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

1 review

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

8 servings

Updated: Jan. 12, 2023

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

Rock'n and Roast'n Chili Recipe photo by Taste of Home

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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 chiles, undrained
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chiles
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, chiles, 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 315 calories, 12g fat (3g saturated fat), 70mg cholesterol, 1349mg sodium, 23g carbohydrate (7g sugars, 7g fiber), 27g protein.

Rock’n and Roast’n Chili

Ingredients

Directions

Nutrition Facts

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