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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Wendy’s chili Recipe

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This recipe for Wendy’s chili is from Moms 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 of ground beef
1 29 ounce can of tomato sauce
1 29 ounce can kidney beans (with liquid)
1 29 ounce can pinto beans ( with liquid )
1 cup diced onion
1/2 cup diced green chili
1/4 cup diced celery
3 medium tomatoes, chopped
3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoon salt
2 cups water

Directions:
Directions:
Brown ground beef over medium heat, drain. In a large pot, combine beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook stirring every 15 minutes for 2 to 3 hours.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe freezes well.
For more spice you can add jalapeño peppers two or three.
You can also add cayenne pepper for just a small kick. 1 tablespoon

 

 

 

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