Thursday, April 16, 2009

Wendy's Chili recipe


Wendy's Chili
(from recipezaar.com)
  • 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 onion ( 1 medium onion)
  • 1/2 cup diced green chili pepper (2 chilies)
  • 1/4 cup diced celery (1 stalk)
  • 3 medium tomatoes, chopped
  • 2-3 teaspoons cumin
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 cups water
  1. Brown the ground beef in a skillet over medium heat.
  2. Drain off the fat.
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
  4. Cook, stirring every 15 minutes, for 2 to 3 hours.
Well, I don't go to Wendy's to get their chili...who goes to a place specializing in fast food and frostys and comes out with chili? Or a baked potato for that matter? However, I have tried it, and enjoyed it. I don't make chili that often but when we have it, I want it to be good. This recipe hit that spot. Scale down the cumin/chili powder/green chili/black pepper to own family's preference.

4 comments:

Cristina said...

You mean I can't drive-thru and order 6 cups, dump them in a pan and call it homemade anymore??

cold cocoa said...

That's hilarious Cristina. Have you really done that? I hope you at least used the Wendy's spoons with your "homemade" chili. Doesn't chili taste better using a plastic utensil?

Cristina said...

Sad but true!! We love Wendy's chili, it's better than anything you can get in a can. I use it for navajo tacos, chili dogs etc.

cold cocoa said...

I don't like the canned stuff either! You actually gave me a good idea. Makes sense for navajo tacos and chili dogs...so you don't have to make a ton of chili for something you use as a side. Now you just have to give me your navajo taco recipe because I've never made those.