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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wendy's Chili Recipe

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This recipe for Wendy's Chili is from The Edgeman (Cunningham) Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground chuck
1 15-ounce can of diced tomatoes (liquid included)
1 15-ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4-ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
Directions:
Directions:
1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50−60 minutes, stirring occasionally.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr. 30 min.

 

 

 

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