Chili – Wendy’s Style


Uncategorized / Wednesday, September 13th, 2017

It’s starting to get cool here in the mountains.  Living above 11,000 feet means that we have way more winter than summer.  I am always on the lookout for warm hearty meals.  I love chili – almost any kind.  I have no idea how many different ones I’ve made, and I have enjoyed most of them.  Darling hubby, on the other hand, is pretty darn picky.  His main complaint – It’s to packy.  Whatever the heck that means.  Somehow or another it took me almost 25 years to figure it out.  It’s not the meat or the heat – It’s just to thick.  Go figure – how hard should that be to say??  Welcome to my world.  I’ve come up with a version that he and the grown kid both enjoy and actually ask for.  Always a bonus.  It can easily be doubled or tripled.  I have found that it is best with leftover hamburgers.  Just like the restaurant.  I usually try to cook a few extra patties when we have burgers.  Food saver to the rescue – and freeze.  If you don’t have leftovers, no biggie.  I’ll take the ground beef and make one huge burger in the skillet.  Break apart into chunks as it gets done.  That’s the key – chunks!! Serve with homemade cornbread or townhouse crackers.  Sprinkle with grated cheese if you like.   Hope you enjoy…..

Chili - Kinda Like Wendy's

This is a hearty rich chili, similar to Wendy's  It's perfect for those cold winter days when you need something to warm you up from the inside out.  If you don't want to watch it on the stove - put it in the crockpot once everything is mixed together.  I'm all for the simple life.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Gina

Ingredients

  • 2 lb Ground Beef left over burgers
  • 2 15 oz cans Diced Tomatoes with Chilies
  • 1 15 oz can Tomato Sauce
  • 1 15 oz can Kidney Beans
  • 1 15 oz can Pinto Beans
  • 1 15 oz can Beef Broth low sodium
  • 1 4 oz can Diced Green Chilies
  • 1 small Onion diced
  • 1-2 stalks Celery diced
  • 1/2 Green Bell Pepper diced
  • 1 Jalapeno seeded and diced
  • 3 tbsp Chili Powder or to taste
  • 2 tsp Cumin
  • 1 tsp Black Pepper
  • 1/2 tsp Dried Oregano
  • 1 tsp Garlic Powder or use fresh
  • 1 tsp Red Pepper Flakes or to taste
  • 1 Serrano pepper optional

Instructions

  1. I prefer to use leftover hamburger patties- roughly chopped into chunks.  But... real life, I want chili and no leftovers available.  Make one BIG HUGE patty in your skillet.  Once it starts cooking, break into chunks.  The key is having chunks of meat - not itty bitty pieces.  Once browned - drain most of the grease.  Leave a little bit to for sauteing the veggies. 

    Saute the veggies until softened.  If your pan is deep enough, add beef and remaining ingredients.  If not, transfer to a large pot - making sure to scrape the bottom for the browned tasty bits.  Bring to a boil.  Lower to a simmer and cover.  Stir often to prevent sticking.  Simmer for 2-3 hours for best flavors. 

    Even better leftover and reheated.  Everything can be transferred into a crockpot if you'd like to have it simmer all day.  Whatever is easiest and most convenient for you.

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