Wendys Chili
From: Top Secret Recipes
Here's a favorite recipe for chili that clones the stuff served at the
Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili
since 1969, the year the first Wendy's opened its doors. Over the years
the recipe has changed a bit, but this version here is an amazing copy
of the version of chili served in the early 90's. Try topping it with
some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
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-size 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. (http://www.topsecretrecipes.com)
Makes about 12 servings.
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
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.
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Regards, Mike (Piedmont)
http://groups.msn.com/ThePracticalBarBQr/newwelcome.msnw
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