ROCK'N AND ROAST'N CHILI

Rock'n and Roast'n Chili image

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

Provided by Taste of Home

Categories Lunch

Time 2h20m

Yield 8 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 315 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.