Could Be...Wendys Chili

 

Ingredients:

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

Directions:

BROWN the ground beef in a skillet over medium heat; drain off the fat.

CRUMBLE the cooked beef into pea-size pieces with a fork.

COMBINE the beef plus all the remaining ingredients in a large pot, and bring to a simmer over low heat.

COOK for 2 to 3 hours, stirring every 15 minutes.

TIP: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.

TIP: Leftovers can be frozen for several months.

    Prep Time: 3 hours                       Calories:162
    Serves: 12