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This comes courtesy of  Recipe Lion

As restaurant copycat recipes go, this version of Wendy’s Chili is bang-on! We swear, if you put it into one of those paper cups like they serve it in at Wendy’s, you’d be hard-pressed to tell this was simply a restaurant copycat recipe. It tastes just like Wendy’s chili!

Serves: 8

Cooking Time: 3 hr

Ingredients

• 2 pounds 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 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 ¹/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

Instructions

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

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Spinach Artichoke Dip

1 tbsp. olive oil

3 tbsps. butter

1 small onion diced

2 minced garlic cloves

4 tbsps. flour

salt & pepper to taste

2 cups milk

2 cups sour cream

1 1/2 cups Monterey Jack cheese

1 1/2 tsp. lemon juice

3 tbsps. hot sauce

2 cups parmesan cheese

1 box spinach, thawed, drained & squeezed out

1 can chopped artichokes

Saute onion and garlic in the oil and butter until translucent. Add the flour and whisk together. Cook about 5 minutes, then add milk, salt, pepper, hot sauce and lemon joice. Cook while whisking to remove lumps until just before a boil. Add in Monterey Jack cheese and whisk. Turn down heat to low. Keep whisking until cheese is melted. Add Parmesan cheese and sour cream. Mix until incorporated. Add spinach and artichokes. Mix together. Serve warm in a crock pot with chips and celery or other veggies.

Submitted to MckLinky by:
Cathy Drought – Visit their blog ~

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