Red Hot Texas Chili

• 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 jalapeno 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

1. Melt butter in 6-quart saucepan until sizzling; add half of beef pieces.
2. Cook, stirring occasionally, over medium-high heat 4-5 minutes or until browned.
3. Remove meat with slotted spoon.
4. Set aside.
5. Repeat with remaining meat.
6. Return all meat to saucepan; add onion and garlic.
7. Continue cooking 2-3 minutes or until lightly browned.
8. Add water, tomato puree, chiles, chili powder, cumin, salt and pepper.
9. Continue cooking 5-6 minutes or until mixture comes to a boil.
10. Reduce heat to low.
11. Cover; cook, stirring occasionally, 1 1/4-1 1/2 hours or until meat is tender and flavors are blended.
12. Spoon 1/2 cup rice into each bowl; top with chili, sour cream and pineapple.

butter, beef round steak, onion, fresh garlic, water, tomato puree, jalapeno chile peppers, chili powder, ground cumin, salt, pepper, rice, sour cream, pineapple

Taken from www.landolakes.com/recipe/294/red-hot-texas-chili (may not work)