This original recipe is called "Wendy's Chili" - it came from one of the copycat books.
2 pounds ground beef, extra lean 29 ounces tomato sauce 29 ounces kidney beans, canned 29 ounces pinto beans, canned 1 cup onion -- diced 1/2 cup celery -- diced 3 each tomatoes -- chopped 2 teaspoons salt 2 cups water 1/2 cup diced green chilies 2 teaspoons cumin 3 teaspoons chili powder
Brown the meat and drain off the fat. Add all ingredients to a slow cooker and cook for 2 to 4 hours.
I have made it so many times and tweaked it to my liking. Sometimes I use ground turkey or a ground beef/turkey mix, I don't add the water because I like it nice and thick and I use petite diced tomatoes (two 14 oz cans) instead of fresh, and I think I only use one 15-oz can of tomato sauce, don't put that many beans (usually two 15 oz dark red kidney bean cans), I don't use the diced chilies and use seasoning I have to my taste. Now that I think about it maybe I don't use the full 2 pounds of meat and that's why I use less of the other ingredients LOL...it's been quite a while since I have made it.
I love to eat this served on top of salad and topped with a little bit of reduced-fat shredded cheddar YUM! It also freezes well. I put it in single serving (about 1 - 1 1/2 C) freezer baggies and lay them flat to freeze...saves space!
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.