Rock'n and Roast'n Chili Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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