Mom's Copycat Chilli

Chilli is a big thing in my family, so naturally I'm rather protective of it. My mom has books on the history of it, the varieties of it, the regional differences, and how to make it from scratch or "cheat" with prepared ingredients. She can make it on the stove, in the crock-pot, or (I'm sure) even on a campfire, and with the exception of a few people here or there, almost every guest we've had to our home has left with a stomach full of chilli and my great grandmother's cornbread at some point.  It's so much more than a family favorite. It's practically a legacy.

Having said that, however, I've a bit of a family secret to admit. Our chilli is... well... based on the Wendy's Chilli copycat recipe found in Top Secret Recipes by Todd Wilbur. There! The secret is out! We're loud and proud of our chilli, even if it is modified from a fast-food copycat.  Try it and see - you just might be won over, too.  Why not try our cornbread as well?

Homemade Chilli

Serves: 10-12

2 lbs ground beef

1 (12 ounce) can tomato paste

2 (29 ounce) cans tomato sauce

1 (29 ounce) can kidney beans, with liquid

1 (29 ounce) can pinto beans, with liquid

1 onion, diced (medium to large size)

1/2 cup or 1 can diced green chillies

1/4 cup celery, diced (about 1 stalk)

3 medium tomatoes, chopped (or 2 cans, diced)

2 tsp chili powder

1 1/2 tsp black pepper

2 tsp salt

2 cups waters

1. Brown beef in a large skillet and drain fat.
2. In a large soup pot, combine beef with the rest of the ingredients and bring to a gentle simmer.
3. Cook over low heat, stirring every 15-30 minutes, for 2-3 hours.
4. Serve with bread or crackers, sour cream and/or cheese to garnish.

Cooks' note: If you are using canned, diced tomatoes, keep an eye out for Rotelle which often has a blend with green chillies already in it. If you are using this, omit the green chillies from the recipe.