Wendys Chili

Serving Size : 12
Ingredients

for prepare Wendys Chili

:

Amount	Measure	Ingredient - Preparation Method
2	lb	Ground beef
1	cn	Tomato sauce (29 oz.)
1	cn	Kidney beans with liquid
1	c	Diced onion
1/2	c	Diced green chili
1/4	c	Diced celery
3		Tomatoes, chopped
2	ts	Cumin
3	tb	Chili powder
1 1/2	ts	Black pepper
2	ts	Salt
2	c	Water

1) Brown ground beef in skillet over med heat; drain off fat. 2) Using fork, crumble cooked beef into pea-sized pcs. 3) In lge. pot, combine beef and remaining ingreds., and bring to simmer over low heat. Cook, stirring every 15 min., for 2 to 3 hrs. Yield: Abt. 12 servings In 1969, at the ripe old age of 37, R. David Thomas left a job at Arthur Treacher's Fish & Chips to open the first Wendy's at 257 E. Broad St. in downtown Columbus, Ohio. Only three yrs. later Thomas began franchising the Wendy's concept, and by the end of its first nine years, Wendy's International had dotted the country with more than 1,000 units. Thomas has served this chili since day one. The recipe has changed a bit over the years, but the chili you'll taste here is a clone of Wendy's current recipe. Try topping it with freshly grated cheese and chopped onion, extras that you can request at the restaurant. Source: "Top Secret Recipes" by Todd Wilbur

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