Wendy’s Weekend Chile

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IngredientsChile 1

  • 1 lb. lean ground beef
  • 1 medium onion, finely chopped
  • 1 Tspn butter
  • 1 medium green pepper, finely chopped
  • 1 can (16) ounce dark red kidney beans, drained
  • 1 can (16) ounce tomatoes, drained, rough chopped
  • 1 can (8 ounce) tomato sauce
  • 1 large clove garlic, minced
  • 1 small bay leaf
  • 2 – 3 Tspns chili powder, to your taste
  • ½ teaspn salt
  • 1 Tspn flour
  • ¼ Tspn cumin
  • ¼ Tspn dried oregano leaves crushed


  1. In a large pot, melt butter then crumble meat into pot
  2. Cook for a few minutes until meat loses its pinkness.  Remove meat
  3. Add onion and pepper to pot and cook until vegetables are soft, stir
  4. Return meat to pot and stir to combine
  5. Add all remaining ingredients.  Heat to boil then lower heat cooking for at least 45 minutes stirring occasionally.  Remember the longer you cook the better the chili tastes
  6. Remove bay leaf.
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