I have never eaten a chili dish or cooked one before, but I have always knew that it would taste exactly like this! To me, it is similar yet different from spaghetti sauce, the one ingredient that makes a difference is the addition of cumin powder. I couldn't get any pinto beans, so I substitue with chipotle beans instead.
This recipe is a copycat version of Wendy's Chili, which I found on RecipeLion.com. According to them, "As restaurant copycat recipes go, this version of Wendy's Chili is bang-on! We swear it, if you put it into one of those paper cups like they serve it in at Wendy's, you'd be hard-pressed to tell this was simply a restaurant coycat recipe. It tastes just like Wendy's Chili!." Well, I have not tried Wendy's Chili before, so I don't really know!
What I know is this is quite delicious. I only make half the recipe. My kids are very happy eating this with some corn chips. I even made a Mustard and Dill Bread to go with this. I can see that I'll be making this again very soon for a get-together and serve it in paper cups with corn chips!
The bread is dense and soft, it is not fluffy soft, but it is soft and perfect for this chili.
Great with corn chips. My daughter insisted on this photo!
There was some leftover and a packet of unopened chips, half of which my daughter brought to school for her lunch and the other half was 'reserved' for my son. He wanted to eat the leftovers after he's back from school. He reminded me a few times to keep it for him! There! they really enjoyed this chili very much!
Guess what was the request from my daughter? She asked me to make corn chips next!!!
I am sharing this with these fabulous sites :
Copycat Club at Buttercream Barbie
Texas Star Chili Cook-Off at Miz Helen's Country Cottage
Recipe Swap Thursday at Prairie Story
(source from RecipeLion.com)
Cooking Time : 3 hours
2 pounds ground beef (I use ground pork)
1 (29-ounce) can tomato sauce
1 (29-ounce) kidney beans with liquid
1 (29-ounce) can pinto beans with liquid
1 medium onion, diced
2 green chillies, diced
1 rib celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
- Brown the beef and drain the fat off.
- Crumble the cooked beef into pea size pieces.
- In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
- Cook, stirring every 15 minutes, for 2-3 hours.
Happy Halloween everyone. Have a lovely spooky fun!