"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Wendy's Chili Recipe

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This recipe for Wendy's Chili, by , is from Diane's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Brown


• 2 pounds fresh ground beef
• 4 (10–ounce) cans of Rotel tomatoes with jalepenos
• 2 (15-ounce) cans of tomato sauce
• 1 (15-ounce) can red kidney beans, drained
• Optional: 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/8 cup to ¼ cup chili powder (¼ cup for stronger flavor)
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

1. In a large skillet, brown the ground beef. Drain off the fat.
2. Dump the cooked beef and the remaining ingredients in a Dutch Oven (6-quart pot on the stove) or cook in a crock pot.
3. Cover the pot and let the chili simmer on the stove on low for 1 to 1 ½ hours, stirring every 15 minutes. If you use a crock pot, cook on low for 3-4 hours.
4. Serve with corn bread or crackers.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Make sure to check the Dutch Oven regularly to ensure that the chili is not burning. Simmer means a light, soft boil. I make mine without the pinto beans, but the recipe calls for pinto beans, so I put it in.




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