Recipe Swap

Wendy’s Chili  2 different verisons listed

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 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the 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.

Makes about 12 servings.

Wendy’s Chili recipe #2

2 lbs. fresh ground beef
1 qt. tomato juice
1- 29 oz. can tomato puree
1-15 oz. can red beans, drained
1 onion medium chopped or 1½  c.
1/2 c. celery, diced
1/4 c. green pepper, diced
1/4 . chili powder  1 tsp. cumin (if you like real flavor, add more)

1 1/2  tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

 Note:  Tomato juice really adds enhanced flavor to Wendy’s chili, and you may want to start off with a little less chili powder, but we really do find the whole 1/4 cup isn’t too hot, but very flavorful.