Lonestarchili Recipes

LONE STAR CHILI

Lone Star Chili image

Make and share this Lone Star Chili recipe from Food.com.

Provided by Todd Arrants

Categories < 4 Hours

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1/2 cup diced onion
1/2 cup green pepper
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons chili powder
2 tablespoons texas pete
2 teaspoons salt
1 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes

Steps:

Brown ground beef; combine browned beef with all remaining ingredients and simmer for 2 hours. Ready to serve.

Nutrition Facts : Calories 154.9, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 889.8, Carbohydrate 7.7, Fiber 1.8, Sugar 4, Protein 11.7

LONE STAR STEAKHOUSE SALSA - COPYCAT

Lone Star Steakhouse Salsa - Copycat image

Whenever I bring this recipe to a get together, a crowd quickly gathers around the platter and the salsa disappears just as fast. A friend of mine gave me this recipe, which she got from a friend of hers and was told that it was the recipe for the Lone Star Salsa(Tex Mex restuarnt).

Provided by Love 2 Cook

Categories Vegetable

Time 20m

Yield 4 cups

Number Of Ingredients 10

Ingredients

4 fresh tomatoes (peeled and diced)
1 (28 ounce) can diced tomatoes
1 (5 1/2 ounce) can tomato paste
2 small jalapeno peppers (seeded and chopped)
2 minced fresh garlic cloves
2 tablespoons fresh cilantro (chopped)
2 teaspoons salt
1 teaspoon garlic powder (optional)
3 tablespoons olive oil
1/2-3/4 red onion, chopped (the amount you use is up to you)

Steps:

To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.

Nutrition Facts : Calories 205.7, Fat 10.9, SaturatedFat 1.6, Sodium 1911.1, Carbohydrate 27.1, Fiber 6.5, Sugar 16.2, Protein 4.7

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