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| Lone Star Steakhouse Chili | | Date Created: 08 Sep, 2004, 07:47 PM |
When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy winters day. Now that they have closed down in Adelaide it's the only way I can pig out.
This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and saute for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
Makes 4 servings |
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