Lone Star Steakhouse Chili

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

Brown ground beef in a large saucepan over medium heat. Drain fat.  Add onion and pepper and sauté for about two minutes.  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
Lone Star Steakhouse Lettuce Wedge Salad
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)


Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.  Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.  Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.  Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.  Sprinkle 1/4 cup of diced tomato over the top and serve.  Makes 4 servings