Wendy's Chili

[JJ Judkins]

* Exported from MasterCook *

Wendy's Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chili
Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. ground beef
1 can tomato sauce -- (29-oz.)
1 1/2 cup water
1 can pinto beans -- (29-oz.) undrained
1 can kidney beans -- (29-oz.) undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes -- chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
1 dash garlic powder

1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble

meat. Transfer to Dutch oven.
2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2

hours, stirring occasionally.

Chili Cooking Tips:

1. If your chili is too thick, use broth to dilute it. Chicken or beef broth works best for

dilution of thick chili. Using water will dilute the flavor of your chili too much. A
chicken or beef broth will add enough liquid but also the flavor of the chili will remain

intact.
2. If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste

in small amounts until the desired thickness is reached. If the tomato paste doesn't work,

try a small amount of cornstarch or flour.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1100 Calories; 63g Fat (50.8% calories from fat); 62g Protein; 75g Carbohydrate; 28g Dietary Fiber; 193mg Cholesterol; 1691mg Sodium. Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 9 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0