Sometimes I just CRAVE a good bowl of Chili...

Wendy's Chili

Ingredients:

• 2 lbs. ground beef
• 1 can (29 oz.) tomato sauce
• 1 can (29 oz.) kidney beans (do not drain)
• 1 can (29 oz.) pinto beans (do not drain)
• 1 cup diced onion
• 1/2 cup diced green chilies
• 1/4 cup diced celery
• 3 medium tomatoes, chopped or 2 cans (14.5 oz.) diced tomatoes
• 2 tsp. cumin powder
• 3 T. chili powder
• 1 1/2 tsp. pepper
• 2 tsp. salt
• 2 cups water 

Directions:

1. Brown the beef over med. heat; drain off the fat. Using a fork, crumble the beef into pea-size pieces. 
2. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. 
3. Cook, stirring every 15 minutes, for 2 to 3 hours. 

**Note: For spicier chili, add 1/2 tsp. more pepper. For much spicier, add 1 tsp. black pepper and 1 T. 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.