Wednesday, May 19, 2010

Wendy's Chili

Chili sounded so good yesterday  because it rained all day long!! It was one of those days you wish you could stay home curled up in a quilt with a good book. But since I had to work, I made chili when I got home and Sweet Corn Tamale Cakes. Yum!!! This is one of my favorite chili recipes, I love Wendy's chili!

Wendy's Chili

2 pounds lean ground beef
2-15 ounce cans tomato sauce
2-14 ounce cans kidney beans (with liquid)
2-14 ounce cans pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup dice green chili (I buy the canned or you can use 2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes (chopped) or you can use 1-14 ounce can of diced tomatoes
2 teaspoons cumin powder
3 Tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Grated cheese
Sour cream

Brown the ground beef in a skillet over medium heat; drain off the fat. In a large pot combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stiring every 15 minutes for 2 to 3 hours. Garnish with grated cheese, a dallop of sour cream, and spoonful of salsa. Also goes good with Sweet Corn Tamale cakes on the side.
Makes about 12 servings.

NOTE: for a spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon more black pepper and 1 Tablespoon 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.

1 comment:

  1. This is the recipe that I use too. I love it!! It's even better the next day.