Tender juicy chunks of beef sirloin mingle with lots of beans
and spices in this chili.
Prep: 15 min - Cook: 54 min
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 or Dutch oven
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. Cover; simmer for 30 minutes. Uncover; continue
simmering for 15 to 30 minutes or until desired consistency.
Ladle into serving bowls. Sprinkle each serving with cheese
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.
Makes 8 (1 1/2 cup) servings
Nutritional Info Per 1 Serving: Calories 440, Fat 16 g,
Cholesterol 85 mg, Sodium 1080 mg, Carbohydrates 39 g,
Dietary Fiber 12 g, Protein 37 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.