It seems like everyone has their own Chili recipe. I like Wendy’s chili best because it is not spicy and has a good flavor to it. About five or so years ago I came across THIS recipe for a copycat of Wendy’s and have adjusted a few things to make it my own. I have found that letting it simmer in the crock-pot for a few hours is a lot easier and tastier than making it on the stove-top.
Ingredients:
1 lb Hamburger
1 can Tomato Paste (12 ounces)
1 can Tomato Sauce (14 ounces)
1 can Kidney Beans (16 ounces)
1 can Pinto Bean (16 ounces)
1 cup diced Onion (I prefer yellow)
1 can Diced Tomatoes (29 ounces)
EDIT: Instead of the can of tomato sauce and diced tomatoes, I have been using a jar of homemade canned tomatoes.
Seasonings:
Cumin
Chili Powder
Black Pepper
Lawry’s Seasoned Salt
In a skillet, cook the hamburger, onions, 1 1/2 tsp Cumin, 1 1/2 tbs Chili Powder, 3/4 tsp Pepper and 1 tsp Lawry’s. Drain the grease off as much as you can when the meat is brown.
My chili is very thick and flavorful. Usually I top my bowl off with cheese and crackers. This recipe makes 6-8 servings and can be frozen. Reheat leftovers on the stove top.