Wendy's Chili

Photo: Linwaite

Yield: 12 servings
Community Recipe from

Ingredients

  • 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

Preparation

  1. 1. Brown the beef in skillet or microwave and drain off the fat.

  2. 2. Combine all of the ingredients in a crock pot.

  3. 3. Cook on low for 3-10 hours.

  4. 4. Leftovers can be frozen and kept for months.

  5. 5. Makes 12 servings, approximately 1 cup each.
March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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