Ingredients
2 pounds beef stew meat, cut into 3/4-in. cubes1 medium onion, chopped2 tablespoons canola oil2 to 3 garlic cloves, minced1 jar (16 ounces) hot banana peppers2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (10 ounces) diced tomatoes and green chilies, undrained1 can (6 ounces) tomato paste1 can (16 ounces) kidney beans, rinsed and drained1 can (4 ounces) chopped green chilies1 jalapeno pepper, seeded and chopped2 tablespoons chili powder1 to 2 tablespoons hot pepper sauce1 teaspoon salt1/8 teaspoon ground cuminAdditional banana peppers, optional
Preparation
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.
