This is a great chili recipe that I've been making for over 4 years. I found it off Top Secret Recipes, back when they would give away a free recipe of the week. It actually tastes better than the restaurants version too!
We love to serve it with fresh cornbread and top it off with cheese, of course! We find that the cornbread helps the chili not be as spicy for the girls, and we give them milk with their dinner to help cut out any remaining burn. It's slightly hotter than a mild chili recipe, but kids just don't have that high of a tolerance as adults do.
Wendy’s Chili
1 lb ground beef (I use ground turkey)
29 oz can tomato sauce
29 oz can kidney beans (with liquid)
29 oz can pinto beans (with liquid)
1 med. onion, diced
½ cup diced green chilies
2-3 stalks celery, diced
3 medium tomatoes, chopped (I peel them, but it isn’t necessary to do so unless you hate the skins or you can use 1 can diced tomatoes)
2 teaspoons cumin powder
1 tsp chili powder (or to desired spiciness)
1 tsp black pepper
2 tsp salt
2-3 cups water (to desired thickness)
1. Brown the meat with the onion in a skillet. Using a colander, drain fat and rinse with water. (This will remove excess fat).
2. In a large pot (8 quart), combine meat and remaining ingredients. Bring to a boil, and then simmer for 2-3 hours, stirring every 15 minutes. If you are in a rush, then bring to a boil and simmer for about 1 hour.
*Leftovers can be frozen! Let cool first before freezing or storing in the fridge.
1 lb ground beef (I use ground turkey)
29 oz can tomato sauce
29 oz can kidney beans (with liquid)
29 oz can pinto beans (with liquid)
1 med. onion, diced
½ cup diced green chilies
2-3 stalks celery, diced
3 medium tomatoes, chopped (I peel them, but it isn’t necessary to do so unless you hate the skins or you can use 1 can diced tomatoes)
2 teaspoons cumin powder
1 tsp chili powder (or to desired spiciness)
1 tsp black pepper
2 tsp salt
2-3 cups water (to desired thickness)
1. Brown the meat with the onion in a skillet. Using a colander, drain fat and rinse with water. (This will remove excess fat).
2. In a large pot (8 quart), combine meat and remaining ingredients. Bring to a boil, and then simmer for 2-3 hours, stirring every 15 minutes. If you are in a rush, then bring to a boil and simmer for about 1 hour.
*Leftovers can be frozen! Let cool first before freezing or storing in the fridge.
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