Nothing hits the spot like a big bowl of chili during the fall and winter months. It warms the soul. I remember growing up and eating chili often. We always served it with cheese and saltine crackers. It was one of my favorite foods. Now that I have a family of my own, I don't get to make it very often because none of them like chili unless its served on a scone as a Navajo Taco. On this particular occasion when I made this chili, we were having a party and most of my brothers were coming over. I knew that they loved chili as much as I did and thought it would be a great time to try out this recipe. I made a HUGE pot, thinking maybe...just maybe there would be leftovers....BUT in reality, I knew that there wouldn't be, because my brothers all like chili and I was happy to see them gobble it right down. I got many, many compliments on this chili and will most defiantly be making it again. It's not an exact duplicate of Wendy's Chili, but it's my version of the (my) all time favorite "fast food chili" and it tastes very similar to the real thing. Serve it on a scone, over a baked potato or in a bowl...any way you eat it...just ENJOY this fantastic chili!
Mock Wendy's Chili
2 lb. ground beef, cooked and drained
1 can (29 oz) tomato sauce
1 can red beans with liquid
1 can pinto beans with liquid
1 onion, diced
1-2 can green chili (according to your taste...I used 1 can)
3 tomato's, diced
2 t. cumin
3 T. chili powder
2 t. pepper
2 t. salt
1 c. water (or 2 if you like your chili a little more soupy)
In a crock pot/slow cooker combine ALL ingredients. Mix well and cook on low for 6-8 hours, stirring periodically. (I cooked mine on low for 4-5 hours and then turned my crockpot onto "warm" and let it stay there until I served it.) Serve hot with grated or diced cheese and saltine crackers.
*for an added ZIP to your chili add 1-2 seeded jalapenos, diced into small pieces.