Wendy’s Chili


°2 lb ground beef 

°1 can (24 oz) tomato sauce 

°1 can (19 oz) kidney beans (kidney beans), rinsed 

°1 can (19 oz) pinto or black beans 

°1 cup diced onion 

°1/2 green pepper diced 

°1 can diced tomatoes (reserve the juice) 

°2 teaspoons ground cumin 

°3 tablespoons chili powder 

°1 teaspoon black pepper 

°1/4 tsp salt 

°tomato juice from can and add water to reach 2 cups


STEP 1 Brown the ground beef over medium heat then skim off the fat. With  fork, separate meat size of pea. In a large dish, place the cooked beef and all the other ingredients.

Simmer on low heat about 2 or 3 h, stir every 15 min.

2ND STEP Tips Can be garnish with chop onion & cheddar cheese. For a spicier chile, add 1/2 tsp. black pepper. For an even spicier chili, add 1 tbsp.

black pepper and 1 tsp. cayenne pepper. & for iron stomachs, adding 5 or 6 tranches of jalapeno peppers to baking dish. Leftovers can be frozen for several months.

Enjoy ! 

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