[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Wendy’s Chili[/title][fusion_text]Week of October 13th to October 17th, 2008
WENDY’S CHILI (Taken from Restaurant “Look-A-Like” Recipes)
1 Pound Ground Chuck 8oz. Can Hunt’s Tomato Sauce
15oz. Can Diced Tomatoes, liquid included 15oz. Can Red Kidney Beans, drained
15oz. Can Pinto Beans, drained 1/2 Medium Onion, diced
4 oz. Can Diced Green Chilies, with liquid 2 Tbs. Chopped Celery
2 Tbs. Chili Powder 1/2 Tbs. Ground Cumin
1 Tsp. Salt 1/2 Tsp. Ground Black Pepper
1/4 Tsp. Garlic Powder 1 Cup Water
Brown the ground chuck over medium heat, breaking into small pieces with the spatula or spoon, Add a dash of salt and pepper while cooking. Empty the cooked meat into a strainer and rinse well under very hot water. This removes the bulk of the fat. Transfer the beef into a Dutch over and add the remaining ingredients. Stir together to combine thoroughly. Over medium heat, bring to a simmer. Reduce the burner to low and continue simmering 50-60 minutes, stirring occasionally.
Note: I made this recipe for Chili this weekend and for my taste, I thought it was too hot! I only used half of the chili powder and half of the cumin and it still was too hot for me so I made some changes. I added 1 Tbs. Brown Sugar and another 16oz. of tomato paste and 2 more cups of water. It still has quite a bite to it for my taste. I suggest that you add the spices a little at a time and taste as you go. When you serve the chili, you might want to put a spoon of sour cream on top of the chili along with some shredded cheese. It will look good and also the sour cream will take away some of the spicy taste.
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