Wendy's Chili Recipe - Page 3 - ThinnerTimes

sdgrrl · 02-09-2007, 09:24 PM

I seem to tolerate chili better now than pre-surgery. I love it! Stagg and Dennison have really good canned chili that is inexpensive and has lots of beans and meat in it. But oh yeah, Wendy's chili rules. They put cheese on it if you ask them...

Duckie · 02-09-2007, 09:30 PM

I LOVE LOVE LOVE Chili!
I actually make it with 6 different types of beans now and use ground turkey. I love beans and put extra in there!

Hunnyblonde · 02-09-2007, 09:53 PM

Cool. Thanks girls! My hubby is a hunter and we have some venison that he'd like me to make this with. Not so sure how the pouch is going to handle that tho'.

CeeCee · 02-20-2007, 08:08 AM

I have my own chili recipe, very similar, and use black beans. I use half 90% lean grnd beef, half grnd turkey too. I want some now!!! (Sorry- still on liquids!) But can it be pureed? Successfully? (And I agree about Wendy's too!)

Duckie · 02-20-2007, 08:11 AM

I believe it was Carrie that said she purreed hers!

chilmoe · 02-20-2007, 09:31 AM

yes i pureed mine, easier to eat, tastes the same

i use a magic bullet blender, i pureed it while it was still hot and ate it out of the little cup i used, i also froze it pureed, its a little mushy, but oh tasted so good after the liquid stage.

chilmoe · 04-19-2007, 08:24 PM

bumping this to the top, lots of fresh post opers coming out of surgery that will need this soon.

Duckie · 04-19-2007, 08:29 PM

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.

Duckie · 05-21-2007, 02:10 PM

BUMPING FOR the fresh post oppers!

lward76 · 05-21-2007, 03:40 PM

The Wendy's around here closed down!!

But i made my own and did well with it...but i hate beans!!!

i always pick them out!