Wendy's Chili

1 pound ground chuck

1 15−ounce can of diced tomatoes (liquid included)

1 15−ounce can of red kidney Beans (liquid drained)

1 15−ounce can of pinto beans (liquid drained)

1 8−ounce can Hunt's tomato sauce

1/2 medium white onion, diced

1 4−ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup Water

1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.

   
   

2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.

   
   

3. Transfer the beef into a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.

   
   

4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50−60 minutes, stirring occasionally.

   
   

MMM............sounds yummy!!!!

Yummy! I should make a big pot and freeze small bowls of it.

Pat's recipe:

1-large crock pot

4-5 cans of Stagg steak and beef chili

2-packs of powdered chili mix

2-3 cans of chopped tomatoes

sea salt to taste

simmer for a few hours, ppl will think you cooked all day

I made this chili a few nights ago for a small gathering of friends they all loved it. Thanks for posting it.

what is the nutrional value of these chili's? Specifically, how much protein, fat and sodium?