Tuesday, May 24, 2011

Wendy's Chili

2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder

1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.

2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.

Serves 4-6

1 comment:

  1. I used to work for Wendy's. They use green peppers, but they do not use celery.


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