Yay! for a new pot so that I can cook some of my favorite recipes, including Wendy's chili! We've been using my giant stock pot to catch water when the roof leaks, and the thought of cooking in it after that just grosses me out. I was trying to hold out for a Le Creuset dutch oven, but saw this at the grocery store on the cheap and picked it up. It was only $20 bucks, so if I make it to the Le Creuset outlet anytime soon, I won't feel bad about buying one of those too.
2 lbs. ground beef
1 (29 oz.) can tomato sauce
1 (29 oz.) can kidney beans, with liquid
1 (29 oz.) can pinto beans, with liquid
1 c. diced onion (1 medium onion)
1/4 c. diced celery (1 stalk)
1 (29 oz.) can diced tomatos with green chilis
2-3 tsp. cumin powder
3 tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 c. water
- Brown the ground beef in a skillet over medium heat.
- In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
- Cook, stirring every 15 minutes, for 2 to 3 hours.