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- 2 pound(s) ground beef
- 29 ounce(s) tomato sauce
- 1 can(s) kidney beans (with liquid)
- 1 can(s) pinto beans (with liquid)
- 1 cup(s) onions chopped
- 1 cup(s) diced green chili pepers (or 1 small can of Ortega green chili)
- 1 cup(s) celery (1 stalk) diced
- 28 ounce(s) crushed tomatoes
- 1 can(s) petite cut tomatoes
- 1/2 teaspoon(s) cumin
- 1 tablespoon(s) chili pepper
- 1 1/2 teaspoon(s) black pepper
- 2 ear(s) salt
- 3 cup(s) water
- 1. Brown the beef in skillet or microwave and drain off the fat.
- 2. Combine all of the ingredients in a crock pot.
- 3. Cook on low for 3-10 hours.
- 4. Leftovers can be frozen and kept for months.
- 5. Makes 12 servings, approximately 1 cup each.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Wendy's Chili Recipe at a Glance
- COURSE: Soups/Stews