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  • Recipe a Week, Food for a Lifetime

    Posted on February 17th, 2010 Pam No comments

    ‘Wendy’s famous Chili Recipe, Melissa Giles, Recipe #15

    2 lbs gound beef
    1 (29 ounce) can tomato sauce
    1 (29 ounce) can kidney beans (with liquid)
    1 (29 ounce) can pinto beans (with liquid)
    1 cup diced onion (1 medium onion)
    *1/2 cup diced green chili pepper (2 chilies)
    1/4 cup diced celery (1 stalk)
    *3 medium tomatoes, chopped
    2-3 teaspoons cumin powder
    3 Tablespoons chili powder
    1 1/2 teaspoons black pepper
    2 teaspoons salt
    2 cups water

    1. *Brown the ground beef in a skillet over medium heat.
    2. Drain off the fat.
    3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
    4. Cook, stirring every 15 minutes, for 2-3 hours.*

    *Brown ground beef in alarge non-stick pot, drain the fat and put the meat into another bowl. To the pot, add 1 TB oil and saute’ the onion and celery until crisp-tender then add all the spices, water and tomato sauce and stirred until well-combined. Add the meat back to the pot with the beans, chilies and canned or fresh tomatoes. Bring to a simmer and stir every fifteen minutes until thick.

    *Substitute 1 can diced petite tomatoes for the fresh tomatoes and reduce the liquid from the kidney and pinto beans by 1/2

    *Substitute 1 (4oz) can of diced green chilies for the 2 green chilies.

    *Using my roaster oven at 350 degrees for a double batch, the chili thickened up before two hours.

    Serves 12, 1 big pot (for a double batch, use a roaster oven)

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