"Those who forget the pasta are condemned to reheat it."--Unknown

Wendy's Chilli Recipe

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This recipe for Wendy's Chilli, by , is from Carmen's Favourite Recipes, 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!



2 pounds 93% lean ground beef
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika
pinch 1 teaspoon crushed red pepper flakes
1 cup water

In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer.
Simmer for 15 minutes.
Serve and enjoy!

Add more or less red pepper flakes to adjust to desired spiciness.
Honestly you could simmer for 3-4 hours. The flavor comes together the longer it cooks.




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