Longhorn Steakhouse Chili
Makes 4 servings
Cook: 1 hour 20 minutes
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, crushed
1 pound ground beef
2 tbsp chili powder
2 tsp fresh chopped oregano leaves or 1 tsp dried
1/2 tsp salt
1/2 tsp red pepper sauce
1 can (16 oz) whole tomatoes, undrained
1 can (15 or 16 oz) red kidney beans, undrained
shredded cheddar cheese
whole chili pepper
Peel and dice the onion. Dice the celery. Peel
and crush the garlic.
Cook the beef, onion, celery and garlic in the
saucepan over medium heat 8 to 10 minutes,
stirring occasionally, until beef is brown; drain.
Stir in chili powder powder, oregano, salt,
pepper sauce and tomatoes with their liquid,
breaking up the tomatoes with a spoon or fork.
Heat the mixture to boiling over high heat.
Once mixture is boiling, reduce heat just enough
so mixture bubbles gently. Cover and cook
1 hour, stirring occasionally.
Stir in the beans with their liquid. Heat to
boiling over high heat. Once mixture is
boiling, reduce heat just enough so mixture
bubbles gently. Cook uncovered about 20 minutes,
stirring occasionally, until desired thickness.
Garnish with shredded cheddar cheese, sour cream and
whole chili pepper.
Source: Shawn Panuline, general manager at Longhorn Steakhouse in Spartanburg, SC - published in the Spartanburg, SC - Herald-Journal newspaper, Jan 17, 2001