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
1 1/2 cups cubed 1/2-inch Cheddar cheese
Melt 2 tablespoons butter in 6-quart saucepan until sizzling; add beef. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until browned. Remove beef.
Melt remaining 1 tablespoon butter in same saucepan until sizzling; add onions and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until onion is softened; add browned beef and all remaining ingredients except cheese. Continue cooking 4-6 minutes or until mixture comes to a boil. Reduce heat to medium-low. Cover; cook 30 minutes. Uncover; continue cooking 15-30 minutes or until desired consistency.
Ladle into serving bowls. Sprinkle each serving with cheese cubes.
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.