Chili - Modified Wendy's Style |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
|
This is my version of a 'Wendy's' style chili. As usual, I put in LOTS of garlic but this is optional. Top this with some shredded cheddar cheese, serve with garlic bread and you've got a hit! Always tastes better the next day. Ingredients:
2 lbs ground beef |
29 ounces tomato sauce, 1 can (i use spaghetti sauce) |
29 ounces kidney beans, 1 can (with liquid) |
29 ounces pinto beans, 1 can (with liquid) |
1 cup onion, diced |
5 -10 garlic cloves (cut into large chunks) |
1 cup mushroom pieces (1 can drained) |
1/4 cup celery, diced |
3 tomatoes, chopped |
1 teaspoon ground cumin |
2 3/4 tablespoons chili powder |
2 teaspoons salt |
2 cups water |
1 pinch garlic powder, to taste (optional) |
Directions:
1. Brown the ground beef and drain off the fat.
2. Crumble the cooked beef with a fork into pea sized pieces.
3. In a large pot, combine all ingredients.
4. Simmer over low heat 2-3 hours stirring frequently.
|
|