MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wendy's Chili
Categories: Beef, Chili, Copycat
Yield: 12 Servings

2 lb Ground beef
29 oz Can tomato sauce
29 oz Can kidney beans; undrained
29 oz Can pinto beans; undrained
1 c Onion (1 md); diced
1/2 c Green chili (2); diced
1/4 c Celery (1 rib); diced
3 md Tomatoes; chopped
2 ts Cumin powder
3 tb Chili powder
1 1/2 ts Black pepper
2 ts Salt
2 c Water

Here's a favorite recipe for chili that clones the stuff served at the
Wendy's chain. Dave Thomas, Wendy's founder, has been serving this
chili since 1969, he year the first Wendy's opened its doors. Over
the years the recipe has changed a bit, but this version here is an
amazing copy of the version of chili served in the early 90's. Try
topping it with some chopped onion and cheddar cheese, as you can
request in the restaurant.

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

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

In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Tidbits:

For spicier chili, add 1/2 ts more black pepper.

For much spicier chili, add 1 ts black pepper and 1 tb cayenne.

And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to
the pot.

Leftovers can be frozen for several months.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Wendy#047s#253#040Chili.txt>

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