Cashmere Apron

wendy’s chili



While my bestie Terry is lighting evening fires, I am still turning down the air at night so that I can drop the blinds, climb into bed, and pretend it’s cold enough outside to pull up a blanket.  I have to remind myself sometimes that Fall is occurring in other places in the US while we Floridians continue to purchase new swimsuits and sun screen.  I try not to complain about the heat since I know within a month, Florida will be one of America’s best weather destinations.
I guess I get the most homesick for the cool California nights when my family requests this chili recipe which has been in my family for three generations.  Chili……..when it’s 85 degrees outside…..this doesn’t seem right????  We call this Wendy’s Chili but no one seems to know who Wendy is.  Tracing back through the family tree, the only name that starts with a “W” is Wade and no one ever met him.  So, I may change this recipe to Christi’s Chili since I have passed it on to so many friends who requested it.  I even think Terry’s family loves this chili.  I better check her cookbook; I bet she calls it “Terry’s Chili!” HaHa!

2 pounds of ground beef or turkey
1-12 ounce can tomato paste
2- 29 ounce cans of tomato sauce
1- 29 ounce can kidney beans with liquid
1- 29 ounce can pinto bean with liquid
1- 29 ounce can black beans with liquid
2 cups diced onion
1/2 cup diced green chilies
1/4 cup diced celery
3 medium size tomatoes, chopped small
2 tsp. cumin
3 Tb chili powder
1-1/2 tsp. black pepper
2 tsp. salt
2 cups water

Brown the meat in a large stock pot; drain and crumble. Add all other ingredients to the crumbled meat. Bring the chili to a low simmer and cook for two to three hours. Stir often. Taste for seasoning. Add more chili powder for a spicier chili. Serves:12.


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