Thursday, December 1, 2011

Wendy's Chilli

I found this recipe here. I don't like chilli, but I ate this fresh out of the pot, reheated the next day for lunch and three days later baked in the oven with a package of rolls on top.

Wendy's Chili

Author: CopyKat Recipes
Recipe Type: Wendy's, soup, chili recipe, copy cat recipe
Prep time: 15 min
Cook time: 1 hr 30 min
Total time: 1 hr 45 min
Serves: 1
  • 2 pounds freshly ground beef
  • 4 cups (1 quart) tomato juice
  • 1 (29-ounce) can tomato purée
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can pinto beans, drained ** note new addition
  • 1 medium onion, chopped (about 1½ cups)
  • 1/2 cup celery, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup chili powder (you may want to use less)
  • 1 teaspoon cumin (if you like real flavor, add more)
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • In a frying pan, brown the ground
In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes. You an also put this in the crock pot on low for 3 to 4 hours while the chili simmers.

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