- This topic has 1 reply, 1 voice, and was last updated June 3, 2016 at 9:54 pm by .
- June 3, 2016 at 9:54 pm #372495
This is a wee bit different from BiggerPiggyBank’s recipe, hence the name…Wendy’s Chili II
2 lb ground beef
29-oz can of tomato sauce
29-oz can of kidney beans (drained) or 1/2 lb dry kidney beans
29-oz can of pinto beans (drained) or 1/2 lb dry pinto beans
1 diced green pepper
1 diced onion
1/2 cup diced mild green chiles
1 to 6 diced jalapeno peppers (if heat desired)
29-oz can diced tomatoes or 3 chopped tomatoes
2 tsp cumin powder
3 tbs chili powder
1 1/2 tsp black pepper
2 tsp salt
To use dried beans rather than canned beans: Bring a large saucepan of water to boil.
Add the beans and simmer for 30 minutes. Turn off heat, cover and soak for 90 minutes. Drain the beans and add them to the crockpot.
Brown the beef in a skillet or microwave and drain off the fat.
Combine all of the ingredients in a crockpot.
Cook on low for three to 10 hours.
If you are using dried beans, cook on low for 10 hours or until the beans are soft. Serve by itself or with a green salad.
Leftovers make a great lunch, suitable for taking to work and reheating in the microwave.
Leftover chili can be frozen and kept for months.
Makes 12 servings of approximately 1 cup each.
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