Wendy’s Chili
Servings: 8
Ingredients
- 2 pounds Ground beef
- 1 can (29 ounce size) tomato sauce
- 1 can (29 ounce size) kidney beans w/liquid
- 1 can (29 ounce size) pinto beans w/liquid
- 1 medium Onion diced
- 2 Green chili diced
- 1 Rib celery diced
- 3 medium Tomatoes chopped
- 2 teaspoons Cumin powder
- 3 tablespoons Chili powder
- 1 1/2 teaspoon Black pepper
- 2 teaspoons Salt
- 2 cups Water
Instructions
- Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.
Notes
November 2007
White Chicken Chili
Servings: 6
Ingredients
- 1 Tbsp Olive oil
- 1 Medium onion finely chopped
- 1 4 oz can Chopped green chillies drained
- 3 Tbsp All-purpose flour
- 2 tsp Ground cumin
- 2 15.8 oz can Great Northern or Navy beans
- 1 14.5 oz can Chicken broth
- 1½ cups Chicken breast cooked, finely chopped
- Shredded Mozzarella optional
- Sour cream optional
- Salsa optional
Instructions
- In large skillet, cook onion in oil for 4 minutes or until transparent
- Add chillies, flour, and cumin. Cook and stir for 2 minutes
- Add beans and chicken broth. Bring to a boil
- Reduce heat, and simmer for 10 minutes or until thickened
- Add chicken, cook until hot
- Garnish with cheese, sour cream, and salsa, if desired