Wendy's Chili (Top Secret Recipes.com)

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans (with liquid)
• 1 (29 ounce) can pinto beans (with liquid)
• 1 cup diced green chilis (2 chilis, I use the small can of green chilis)
• 14 cup diced celery (1 stalk)
• 3 medium tomatoes, chopped (I use one can diced tomato)
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 12 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off fat.
2. Using a fork, crumble the beef into pea size pieces.
3. In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every so often, for 2-3 hours.
5. For spicier chili, add 1/2 teaspoons more black pepper.
6. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne.
7. (We like it hot, so I added 5-6 jalepeno peppers.
8. Leftovers can be frozen for several months.

ground beef, tomato sauce, kidney beans, pinto beans, green chilis, celery, tomatoes, cumin powder, chili powder, black pepper, salt, water

Taken from www.food.com/recipe/wendys-chili-top-secret-recipes-com-338923 (may not work)