Wendy's Chili

 

 

Wendy's Chili

• 2 pounds ground beef (you can leave this out and make it a veggie chili)
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans, with liquid
• 1 (29 ounce) can pinto beans, with liquid
• 1 large yellow onion, diced
• 2 green chilies, diced
• 1 cup celery, chopped (I add the leaves too)
• 1 cup green pepper, diced
• 1 (29 ounce) can chopped tomatoes
• 2 tsp. ground cumin
• 3 Tbsp. chili powder
• 1 tsp. fresh ground black pepper
• 2 tsp. salt

Garnish with:

• chopped green onion
• shredded cheddar cheese
• sour cream

Brown the ground beef in a dutch oven over medium heat; drain off the fat. Crumble the beef in pea-size pieces. Add all but the garnishes and simmer over low heat. Cook stirring every 15 minutes for 2 to 3 hours. Top with green onion, shredded cheese and sour cream. Makes about 12 servings and freezes well.