Chili - Wendy's Clone

By BlueSchmoo

Ingredients

• 2 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)
• 1 cup diced onion (1 medium onion)
• 1/2 cup diced green chili (2 chilies)
• 1/4 cup diced celery (1 stalk)
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
• ______________________
• SERVES 6
• 1 pound ground beef
• one 14.5-ounce can tomato sauce
• one 14.5-ounce can kidney beans (with liquid)
• one 14.5-ounce can pinto beans (with liquid)
• 1/2 cup diced onion
• 1/4 cup diced green chili
• 2 Tbsp diced celery
• 1-2 medium tomatoes, chopped
• 1 teaspoons cumin powder
• 1 1/2 tablespoons chili powder
• 3/4 teaspoon black pepper
• 1 teaspoons salt
• 1 cup water

Preparation

Step 1

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 2 to 3 hours.

Makes about 12 servings.

Tidbits: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.