I was off last week. I didn’t have any major plans but still didn’t manage to get a lot done. I was able to make a batch of chili on Friday.
I’ve tried a few recipes before but I really like the Wendy’s chili recipe from Todd Wilbur of Top Secret Recipes.
I highly recommend his Top Secret line of books. They have a bunch of recipes to make clones of various restaurant and branded snacks and drinks. I use his Outback Blooming Onion recipe whenever I can.
The chili is simple to make but I always have to modify it due the metric can sizes available up here.
2 pounds ground beef (~1kg)
29 oz tomato sauce (~900mL)
29 oz kidney beans in liquid (~900mL)
29 oz pinto beans in liquid (~900 mL)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
2 teaspoons black pepper
2 teaspoons salt
2 cups water
- Brown the ground beef in a skillet over medium heat; drain off the fat.
- Using a fork, crumble the cooked beef into pea-sized pieces.
- In a large pot pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.
For less spicy chili change the pepper to 1 1/2 teaspoons black pepper.
For much spicier chili add a tablespoon of cayenne pepper. For a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.
Gee and Shan don’t eat that much so it’s mainly for me – and D3 eats a bit too.