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Wendy's Chili Recipe

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This recipe for Wendy's Chili is from Diane's 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:  
• 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
Directions:
Directions:
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:
6
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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