Texas-style chili traditionally includes chunks of beef. This chili recipe is unique since it is served over rice and includes pineapple as a sweet cooling taste to the hot chiles.
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2 tablespoons Land O Lakes® Butter
1 1/2 pounds beef round steak, cut into 3/4-inch pieces
1 medium (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup water
1 (29-ounce) can tomato puree
1 (4-ounce) can chopped jalapeño chile peppers, undrained
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups hot cooked rice
1/2 cup sour cream
1 (8-ounce) can crushed pineapple
Melt butter in 6-quart saucepan until sizzling; add half of beef pieces. Cook, stirring occasionally, over medium-high heat 4-5 minutes or until browned. Remove meat with slotted spoon. Set aside. Repeat with remaining meat.
Return all meat to saucepan; add onion and garlic. Continue cooking 2-3 minutes or until lightly browned. Add water, tomato puree, chiles, chili powder, cumin, salt and pepper. Continue cooking 5-6 minutes or until mixture comes to a boil.
Reduce heat to low.Cover; cook, stirring occasionally, 1 1/4-1 1/2 hours or until meat is tender and flavors are blended.
Spoon 1/2 cup rice into each bowl; top with chili, sour cream and pineapple.
Regular mild green chiles can be substituted for jalapeño chiles. Since this chile is mild, increase chili powder, if desired.
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