Wendy'S Chili
- 2 Tbsp. Oil
- 1 1/2-2 lb. Ground round steak
- 1 x 10 oz. Can French (not creamy) onion soup
- 1 Tbsp. Chili powder
- 2 tsp. Ground cumin
- 1/2 tsp. Black pepper
- Few drops Tabasco
- 21 oz. Can Red kidney beans, undrained
- 1 x 6 oz. Can tomato paste
- 1 x 8 oz. Can tomato sauce
- In a skillet, over a medium high heat, heat the oil and brown the beef crumbling with a fork until all the pink color disappears. Set aside. Puree the onion soup in a blender and pour over the beef, stirring over a medium heat until it's the consistancy of rice, breaking it up with a fork as it heats. Stir in the spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors have blended.
oil, ground round steak, onion soup, chili powder, ground cumin, black pepper, red kidney beans, tomato paste, tomato sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=787044 (may not work)