September 24, 2011

Wendy's Style Chili

Wendy's Chili Recipe

Photo copyright of Corvair Owner, Joe Ross via Flickr. 

This is an awesome chili that is easy to make and tastes delicious. 

  • Two pounds ground beef 
  • One 29-ounce can tomato sauce 
  • One 29-ounce can kidney beans (with liquid) 
  • One 29-ounce can pinto beans (with liquid) 
  • One cup diced onion (1 medium onion) 
  • Half cup diced green chili (2 chilies) 
  • Quarter cup diced celery (1 stalk) 
  • Three medium tomatoes, chopped 
  • Two teaspoons cumin powder 
  • Three tablespoons chili powder 
  • One and a half teaspoons black pepper 
  • Two teaspoons salt 
  • Two cups water 
  1. Brown the ground beef in a skillet over medium heat; drain off the fat. 
  2. Using a fork, crumble the cooked beef into pea-size pieces. 
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. 
Cook, stirring every 15 minutes, for two to three hours. Makes about 12 servings.

Tidbits: For spicier chili, add half teaspoon more black pepper. For much spicier chili, add half teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add five or six sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.

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