Wendy's Chili

2 pounds ground beef or ground venison
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilis)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat and crumble beef into pea-size pieces.

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 or 3 hours.

Makes about 12 servings

Variations: For spicier chili, add 1/2 teaspoon more black pepper.

For much spicier chili, add 1 teaspoon black pepper and 1 tablespoon cayenne pepper.

And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.

Leftovers can be frozen for several months.

NOTES** I usually use canned diced green chilis--one or two cans (mine are usually 4.5 oz cans).

I don't like celery so I always throw in a whole stalk and remove it before serving.

I usually mix light kidney beans and dark kidney beans. I never have exactly 29 ounces of either bean--I add the beans to suit myself---I prefer fewer beans than most folks.

As for the 3 medium tomatoes--I have NEVER used fresh tomatoes . I just throw in a can or two of whole tomatoes or diced tomatoes.