copycat chili

November 20, 2011

wendy’s chili

prep time: 30 minutes
cook time: 2-3 hours
makes about 12 servings


2 lbs ground beef
one 29 oz. can tomato sauce
one 15 oz. can kidney beans with liquid
one 15 oz. can pinto beans with liquid
1 c diced onion (1 medium onion)
2 chili peppers
2 green peppers
4 medium tomatoes, chopped
2 tsp cumin powder
3 T chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups of water


  1. brown the ground beef in a skillet over medium heat; drain off the fat.
  2. using a fork, crumble the cooked beef into pea-size pieces.
  3. in a large 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.

tidbits: for spicier chili, add 1/2 tsp more black pepper. for much spicier chili, add 1/2 tsp black pepper and a tablespoon of cayenne pepper. and for  a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. leftovers can be frozen for several months.


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chili macaroni

November 11, 2011


1 lb lean ground beef or uncooked ground turkey
1/2 c chopped onion (1 medium)
1 20 oz. can diced tomatoes and green chilies
2 tsp chili powder
1/2 tsp garlic salt
1 c pasta of choice (macaroni, rotini)
1 c cut, precooked green beans
1 c shredded cheddar cheese (4 oz.) – (optional)
tortilla chips (optional)


  1. in a very large skillet, cook ground beef and onion over medium until meat is brown. drain off fat. stir undrained tomatoes, tomato juice, chili powder, and garlic salt into meat mixture. bring to boil. stir in pasta and green beans. return to boiling; reduce heat. cover and simmer about 15 minutes or until pasta and beans are tender.
  2. top with shredded cheddar cheese and serve with tortilla chips, if desired. makes 4 servings.
source (my own photo above)
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prep time: 15 minutes       cook time: 1 hr 30 minutes       ready in: 1 hr 45 min

8 servings


4 large baking potatoes (usually russet potatoes)
8 slices bacon
1 c sour cream
1/2 c milk
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese, divided
5 green onions, sliced, divided


  1. preheat oven to 350 degrees F.
  2. bake potatoes in preheated oven for 1 hour.
  3. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  4. when potatoes are done, allow them to cool for 10 minutes. slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. to the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 of the green onions. mix with a hand mixer until well blended and creamy. spoon the mixture into the potato skins. top each with remaining cheese, green onions, and bacon.
  5. bake for another 20 minutes.
source (my own photo above)

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