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Duckie · 07-24-2006, 02:36 AM

Here is the "Top Secret REcipes" version of Wendy's Chili. It's delicious.

I used a can of peeled tomatoes and canned chili peppers instead of fresh ones.

2 lbs. ground beef
one 29 oz. can tomato sauce
one 29 oz. can kidney beans (WITH liquid)
one 29 oz. can pinto beans (WITH liquid)
one cup diced onion (1 medium onion)
1/2 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 diced chili peppers (i forgot this when I typed it in. lol)
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.

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

3. 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.
(I just cooked it in a crock pot over several hours.)

Makes about 12 servings.

Tidbits: For spicier chilli, ad 1/2 teaspoon more black pepper. For much
spicier chli, add 1/2 teaspoon back pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.)

Leftovers can be frozen for several months.

Adding this to the first post. I came up with my own recipe of sorts. I LOVE IT and everyone asks me to make for parties, etc.
This is my latest version. THe pepperoni adds a great spicey taste to it. YUMMY!

Michelle's Chili

2 lbs. ground beef (or meat of choice)
1/2 Pepperoni stick (cut up into small cubes)
one 29 oz. can tomato sauce
one 29 oz. can kidney beans (drain most of liquid) *
one 29 oz. can pinto beans (drain most of lliquid) *
one cup diced onion (1 medium onion)
1/2 cup diced celery (1 stalk)
3 medium tomatoes, chopped (may substitute with one can of diced tomatoes)
2 diced chili peppers (May substitute with can of chili peppers in mexican aisle)
2 teaspoons cumin powder
1 package 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.

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

3. 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.
(I just cooked it in a crock pot over several hours.)

*(I tend to use six different kinds of beans in the small cans to mix things up, instead of using the two large cans.)

Tidbits: For spicier chilli, ad 1/2 teaspoon more black pepper. For much
spicier chli, add 1/2 teaspoon back pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.)

Leftovers can be frozen for several months.