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Chili - Modified Wendy's Style

"This is my version of a 'Wendy's' style chili. As usual, I put in LOTS of garlic but this is optional. Top this with some shredded cheddar cheese, serve with garlic bread and you've got a hit! Always tastes better the next day."

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Prep Time: 20m

Cook Time: 3h

   

Servings: 10-15  

 
 
  • 5.0000

I made this in the crock-pot, letting it simmer on low for 8 hours and it was a hit. Served at a pot-luck dinner..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 pounds ground beef
  • 1 can (29 ounce) tomato sauce (I use spaghetti sauce)
  • 1 can (29 ounce) kidney beans (with liquid)
  • 1 can (29 ounce) pinto beans (with liquid)
  • 1 cup diced onion
  • 5 to 10 garlic cloves (cut into large chunks)
  • 1 cup chopped mushroom (pieces, 1 can drained)
  • 1/4 cup diced celery, diced
  • 3 whole tomatoes, chopped
  • 1 teaspoon ground cumin
  • 2 3/4 tablespoons chili powder
  • 2 teaspoons salt
  • 2 cups water
  • Pinch garlic powder, to taste (optional)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Brown the ground beef and drain off the fat.

Step 2

Crumble the cooked beef with a fork into pea sized pieces.

Step 3

In a large pot, combine all ingredients.

Step 4

Simmer over low heat 2-3 hours stirring frequently.

  Nutritional Facts
 
 
  • Serving Size: 1 (478.7 g)
  • Calories 349.8
  • Total Fat - 16.3 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 81 mg
  • Sodium - 1164.6 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 6.6 g
  • Sugars - 6.7 g
  • Protein - 32.3 g
  • Calcium - 99.4 mg
  • Iron - 5.8 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
1 review

I made this in the crock-pot, letting it simmer on low for 8 hours and it was a hit. Served at a pot-luck dinner.

 

Review by QueenBea