If you’re like me, you love “Wendy’s” Chili. Not only is it perfect for a cold day, but I love the taco salad made with the hot chili on top.
There are a lot of copycat recipes floating around the internet. But here’s my version.
(I make the seasoning mix and store it in little snack size zipper seal baggies in the pantry.)
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoons black pepper
1 teaspoons salt
I label the little baggies and when I want to make chili. it’s ready to stir in to the rest of the ingredients.
Here’s what else is in my recipe:
1 1/2 pounds ground beef
1 can diced tomatoes
1 – 8oz. can tomato sauce
1 small can diced green chiles
2 cans kidney beans, drained
2 cans pinto beans, drained
1 medium onion, diced
2-3 ribs diced celery
1/2 c. water
Brown the ground beef in a skillet over medium heat; drain off the fat. Rinse if desired. Put all ingredients, including the seasoning, Into a slow cooker, Cook 5-6 hours on low.
Serve with grated cheese and onions, or serve as a taco salad with all the fixins! HERE are the instructions to making a baked taco shell bowl! They are so fun!