Enough already!! We woke up this morning to, you guessed it, it was snowing! I almost cried. The hubster was so disgusted he decided that a nap was in order and right after breakfast, said nap ensued.
I decide that my poor little birdies needed some fuel. I bundled up and trudged outside to top up the bird feeders. I wasn’t even back in the house before they were zooming back to the feeders. I love my outdoor birdies. All I have to do is provide sunflower seed and I get hours and hours of entertainment!
All this snow has kept the hubster home and that means that I really should make lunch. Normally, when it’s just me I heat up some leftovers from earlier in the week. But when the two of us are at home, I like to make something fresh.
I think Better Than Wendy’s Chili is in order! I have to admit that I used to be pretty MEH about chili. I made it the way I was taught by my Mom and she made it the way that she & my Dad like it. Her chili is rich, thick and it’s more of a stew than a soup made with tomato sauce & paste. It wasn’t until I was challenged to eat a bowl of Wendy’s Chili that I fell in love with chili. The Wendy’s chili was more of a soup — full of diced tomatoes, veggies & beans, beef and it was spicy too. I just had to figure out how to make chili like that.
So, I started with diced tomatoes, ground beef, kidney beans, spices and onions, but something was missing. Knowing that the secret ingredient that I ignored for years in my spaghetti sauce was green peppers, I added some of those and Better Than Wendy’s Chili was created!
- 1 lb. ground beef, browned, crumbled and fat drained
- ½ onion, diced
- ½ green bell pepper, diced
- 28 oz. can Diced Tomatoes
- 8 oz. can Tomato Sauce
- 15 oz. can Red Kidney Beans
- 15 oz. can Black Eyed Peas
- 12-16 oz Frozen Whole Kernel Corn
- 1 T. Chili Powder
- 1 T. Cumin
- ¼ t. red chili pepper flakes
- Salt and Pepper to Taste
- For the Top & Bottom
- Sour Cream
- Fresh Diced Tomatoes
- Sliced Black Olives
- Shredded Cheese
- Cooked rice
- Homemade Bread Bowl
- Brown ground beef in medium-large stew pot or dutch oven over medium heat, crumbling as it cooks. Once browned, drain off all liquid fats and put back on the heat.
- Add onion and green pepper and cook until it starts to turn transparent
- Add remaining ingredients and stir to mix thoroughly
- Heat to boiling and then reduce heat to low and simmer 30 minutes or until you are ready to serve
- Serve over rice or in a bread bowl. Top with your favorite toppings.