Monday, January 2, 2012

Wendy's Chili

Wendy's Restaurant

Makes 8 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces can tomato paste
8 ounces can tomato sauce

Heat oil and brown beef
Drain and set aside.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 20 minutes.
Serve with cheese, onions, and sour cream if desired.

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