Wendy's Chili
Courtesy of Topsecretrecipes.com
2 lbs ground beef
1 29 oz can tomato sauce
1 29 oz can kidney beans (with liquid)
1 29 oz can pinto beans (with liquid)
1 medium onion diced
2 green chilies diced
1 celery stalk diced
3 medium tomatoes chopped
2 tsp cumin
2 tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water
1. Brown the meat in a skillet over medium heat, drain the fat.
2. Using a fork crumble the meat into pea size pieces.
3. In a large pot combine the meat and all of the other ingredients and bring to a simmer over low heat. Stir every 15 minutes, for 2-3 hours.
* For spicier chili you can add more black pepper, extra chili’s or 1 tbsp of cayenne pepper. Leftovers can be frozen.
* One step that is left out is after you brown the hamburger boil it in water to remove the last bits of grease from it. This way you get all the taste from the ingredients and it is not muddied by the taste of hamburger fat. Trust me, there is a very noticeable taste difference for the better. And it is also low fat without tasting like the typical low in taste low fat recipe
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