Sheila's Recipe

Wendy's Chili (SKH)

Category: Recipes

2 lbs. ground beef
29 ounces canned tomato sauce
29 ounces canned pinto beans (with liquid)
One 29 ounce canned kidney beans (with Liquid)
1 cup diced onion (one onion)
1/2 cup diced green chili or bell peppers(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

1. Brown the ground beef in a skillet over medium heat; drain off the fat. ( I put the cooked meat in a colander, and run hot water over it to get all of the fat off.) .

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients.

4. Bring to a boil.

5. Reduce heat and simmer over low heat.

6. Cook stirring every 15 minutes, for 2 to 3 hours.

*** or 16 ounce canned diced tomatoes (or RO*TEL tomatoes)