Wendy's chili (copy cat)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | can | (29 oz) tomato sauce |
| 1 | can | (29 oz) kidney beans; with liquid |
| 1 | can | (29 oz) pinto beans; with liquid |
| 1 | cup | Diced onion (1 medium onion) |
| ½ | cup | (2 chilies) green chili; diced (I use Anaheims) |
| ¼ | cup | (1 stalk) celery; diced |
| 3 | mediums | Tomatoes; chopped |
| 2 | teaspoons | Cumin powder |
| 3 | tablespoons | Chili powder |
| 1½ | teaspoon | Black pepper |
| 2 | teaspoons | Salt |
| 2 | cups | Water |
Directions
Brown the ground beef in a skillet over medium heat; drain off fat.
Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Note: Try topping this with some freshly grated cheddar cheese and chopped onion.