I love to cook, and to try new recipes.  I especially enjoy trying "clone recipes" for dishes sold in restaurants and fast-food places.  In fact, I've got at least four of the "Top Secret Recipes" cookbook series.  It's fun to try to make restaurant favorites at home!

One dish we've always enjoyed is the clone for Wendy's® chili.  I've modified it a bit, so it's no longer exactly the kind of chili you get at the restaurant, but it's a big hit around here.  Make a big batch--it freezes well and is super-nutritious.  What could be better on a snowy winter day?

2 pounds ground beef, browned and drained (ground turkey also works)
1 can tomato sauce, 28 ounces
2 cans kidney beans, 14 ounces
2 cans pinto beans, 14 ounces
1 onion, diced
1/4 cup chopped jalapeños (the jarred variety works well)
1 stalk celery, diced
1 can diced tomatoes, 14 ounces
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons pepper
2 cups water or beef broth

Drain and rinse beans. Combine all ingredients in stockpot or slow cooker. Simmer at least 3 hours, stirring occasionally.  The longer you cook it, the better it tastes.  Serve with shredded sharp Cheddar cheese and finely-chopped onions.

*Frugal secret:  if you've grilled some burgers but didn't use them all up, simply break them up into small pieces and add them to the chili.  The charcoal-broiled flavor adds an extra dimension to the chili!

*Stretch it out:  got extra people coming over?  Add a cup of cooked rice (brown or white) to the chili as it cooks.  My teenagers love this.

We'll be enjoying some chili for dinner tonight.  See you again on Monday for your weekly dose of Weird Holidays and more!