Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Sirloin Steak Chili



SIRLOIN STEAK CHILI
Morton's Steakhouse Recipe

2 tablespoons vegetable oil
2 cups yellow onion, chopped
3 tablespoons garlic, minced
1 pounds sirloin steak, trimmed of fat, 1/4 inch dice
1/8 cup chili powder
1 tablespoon ground cumin
1 teaspoon fresh ground black pepper
2 (14.5 oz.) cans tomatoes, diced, with juice      
2 (16 oz.) cans Hot and spicy chili beans
2 cups water
1 (8 oz.) can tomato sauce
1 tablespoon beef base
1 bay leaf

In a medium sauce pan, heat the oil over medium low heat. Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften. Add the steak, raise the heat to medium high heat, and stir for about 5 minutes. Add the chili powder, cumin and pepper and cook for 1 or 2 minutes. Add the tomatoes and their juice, beans and their juice, water, tomato sauce and beef base. Stir to mix well and add the bay leaf. Stir gently.

Reduce the heat to low and let the chili simmer gently for about 2 hours, or until the meat is tender. Stir frequently so that the chili does not stick to the bottom of the pan. Adjust the heat up and down to maintain a slow simmer. Thin the chili with water if necessary and add salt to taste. The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month. Serves 6-8.

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