WENDY’S CHILI

WENDY’S CHILI


1 lb. ground chuck
1 (15-oz.) can of diced tomatoes (liquid included)
1 (15-oz.) can of red kidney beans (liquid drained)
1 (15-oz.) can pinto beans (liquid drained
1 (8-oz.) can Hunt’s tomato sauce
½ medium white onion, diced
1 (4-oz.) can dice green chilies (with liquid)
2 Tbsp. chopped celery
2 Tbsp. chili powder
½ Tbsp. ground cumin
1 tsp. salt
½ tsp. ground black pepper
¼ tsp. garlic powder
1 cup water


Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.

Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water.
This removes the bulk of the fat.

Transfer the beef into a Dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.

Over medium heat, bring to a simmer. Reduce the burner to LOW, and continue simmering 50-60 minutes, stirring occasionally.