Nothing says fall better than a bowl of chili or hot apple cider. In writing this article, I see there are about as many recipes for chili as there is information on housing, whew! For some reason I have always liked Wendys Chili. It is just thick and spicy enough. Since it is familiar, I will share that recipe with you to get fall started off right.
- Ground Beef - 2 pounds
- Tomato Sauce - 1 - 29 oz can
- Kidney Beans - 1 - 29 oz can
- Pinto Beans - 1 - 29 oz can
- Onions - 1 Cup
- Green Chili - 1/2 Cup
- Celery - 1/4 Cup
- Tomato - 3 Medium
- Cumin - 2 Teaspoons
- Chili Powder - 3 Tablespoons
- Black Pepper - 1 - 1/2 Teaspoons
- Salt - 2 Teaspoons
- Water - 2 Cups
Brown the ground beef in a skillet and drain off the excess fat.
Crumble the pieces of meat (with a fork) into pea size pieces.
In a large pot, combine the meat and all other ingredients and bring to a simmer on low heat. Cook for 2 - 3 hours on low heat and stir every 15 minutes.
* You can add Cayenne Pepper, Jalapeno Peppers, Sour Cream, Cheese or Fritos
Makes 12 servings
Let's give credit where credit is due. This recipe was obtained from Best Recipes. Click on the name to visit their site.