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Red Hot Texas Chili
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Reduce heat to low.Cover; cook, stirring occasionally, 1 1/4-1 1/2 hours or until meat is tender and flavors are blended.

  4. STEP 4

    Spoon 1/2 cup rice into each bowl; top with chili, sour cream and pineapple.

Tip #1

Regular mild green chiles can be substituted for jalapeño chiles. Since this chile is mild, increase chili powder, if desired.

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