Recipe: Longhorn Steakhouse Chili

LONGHORN STEAKHOUSE CHILI

1 pound ground beef
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, crushed
2 tbsp chili powder
2 tsp fresh chopped oregano leaves or 1 tsp dried
1/2 tsp salt
1/2 tsp red pepper sauce (Tabasco sauce)
1 (16 oz) can whole tomatoes, undrained
1 (15 or 16 oz) can red kidney beans, undrained
GARNISHES:
Shredded cheddar cheese
Sour cream
Whole chili pepper

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, 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.

Makes 4 servings
From: Shawn Panuline, general manager at Longhorn
Steakhouse in Spartanburg, SC
Source: Spartanburg, SC - Herald-Journal newspaper, Jan 17, 2001