ip chili wendys

My Wendys Style Chili final




2 lbs. ground beef, I use ground chuck and drain the grease off

1 med. onion, chopped

1 or 2 stalks celery diced small

3 Tbs. chili powder

1 teaspoon cumin

Salt and pepper to taste

1 14oz. can crushed tomatoes

1 14oz. can diced tomatoes, I use fire roasted

1 small can diced green chilies

1 to 2  14oz. cans pinto beans

1 Tbs. yellow mustard

Salt and pepper to taste

4 cups water

Hot sauce for the table




Brown up the ground beef. I do it in two batches and add half the celery and onions to each one. I like to add at least one TBS of the chili powder to the meat.  I drain the grease off in a colander.


Place it in a large pot on med heat and add in the dry seasonings. Let cook a few minutes then add in the rest of the ingredients. Bring it to a boil and then down to a low simmer and cook about 3 hours. I put a lid on the last hour.


Serve with shredded cheese and crème fraiche or sour cream for on top. We all like some buttered saltines with the chili.


Note: Just use one can pinto beans for a meatier version. If you like heat by all means add more.