Page 206 - Harrington Family Recipes

Dave's Rich and Meaty Chili from Wendy's

Serving Size : 16 Preparation Time :0:00
Categories : Main Dishes - Beef Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs 4% fat, ground beef
1 qt tomato juice
1 can tomato puree -- (29-ounce)
2 cans red beans -- (15-ounce) drained
1 med onion -- chopped (1-1/2 cups)
1/2 c diced celery
1/4 c green bell pepper -- diced
1/4 c chili powder
2 tsps cumin
1 1/2 tsps garlic powder
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper -- or more to taste
1/2 tsp oregano
1/2 tsp sugar

Brown beef in skillet; drain. In 6-quart pot, combine tomato juice, puree,
beans, onion, celery, bell pepper, chili powder, cumin, garlic powder,
salt, pepper, oregano, sugar and cayenne; cover pot. Simmer 1 to 1-/2
hours, stirring every 15 minutes. Makes 16 (1-cup) servings.

"More than 1 million bowls of chili are served each week at Wendy's 4,200
restaurants worldwide, according to a Wendy's spokesman."

Source: "TOH Website - Texasangel"

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Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.1% calories
from fat); 7g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Made this in April 2002. A good recipe. The orginal
called for one can of red beans, I thought it could use
more beans, even though I don't usually like chili with
beans!
Made this again in May 2004. Used a 30oz can of chili
beans, which I rinsed. It was just perfect. Served as a
walking taco - with fritos, cheese, onions and sour cream.

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