Tender juicy chunks of beef sirloin mingle with lots of beans and spices in this chili recipe similiar to chili con carne, which means "chili with meat."
| 3 |
|
tablespoons LAND O LAKES® Butter |
| 1 1/2 |
|
pounds boneless beef sirloin, cut into 1-inch pieces |
| 2 |
|
large (2 cups) onions, chopped |
| 4 |
|
teaspoons finely chopped fresh garlic |
| 1 |
|
(28-ounce) can whole tomatoes, cut up |
| 2 |
|
(15 1/2 to 16-ounce) cans dark red kidney beans, rinsed, drained |
| 1 |
|
(15 1/2-ounce) can great Northern beans, rinsed, drained |
| 1 |
|
(14-ounce) can (1 1/2 cups) beef broth |
| 1 |
|
(11-ounce) can tomato juice |
| 2 |
|
tablespoons chili powder |
| 1 |
|
tablespoon dried basil leaves |
| 6 |
|
ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, cubed 1/2-inch |
Melt
2 tablespoons butter in 6-quart saucepan until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (3 to 5 minutes). Remove beef.
Melt remaining 1 tablespoon butter in same saucepan until sizzling; add onions and garlic. Cook over medium-high heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add browned beef and all remaining ingredients
except
cheese. Continue cooking until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium-low. Cover; cook 30 minutes. Uncover; continue cooking for 15 to 30 minutes or until desired consistency.
Ladle into serving bowls. Sprinkle each serving with cheese cubes.
Recipe Tip
The fastest way to peel a clove of garlic is to put the flat side of the blade of a chef’s knife over the garlic and smack the blade with the heel of your hand. The clove will crack and the skin will fall away. Finely chop the garlic as directed in your recipe.
