Wendy's Chili (Top Secret Recipes.com) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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I found this on topsecretrecipes and I am here to say, if you like Wendy's chili, you could put this side by side and not tell the difference! Thank you all for you comments, I am not a premium member yet so I can't email so I just wanted to say thanks! Ingredients:
2 lbs ground beef |
1 (29 ounce) can tomato sauce |
1 (29 ounce) can kidney beans (with liquid) |
1 (29 ounce) can pinto beans (with liquid) |
1 cup diced green chilis (2 chilis, i use the small can of green chilis) |
1/4 cup diced celery (1 stalk) |
3 medium tomatoes, chopped (i use one can diced tomato) |
2 teaspoons cumin powder |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
2 cups water |
Directions:
1. Brown the ground beef in a skillet over medium heat; drain off fat.
2. Using a fork, crumble the beef into pea size pieces.
3. In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.
4. For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.
5. Leftovers can be frozen for several months.
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