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Thread: My husband's favorite chili!

  1. #1
    Join Date
    Sep 2000
    Location
    Arlington, TX
    Replies
    3

    Default

    This was originally one of those restaurant clone recipes of Wendy's Chili. I cut the amount of beef in half (mostly for my personal taste, but it helped with the fat content as well). For years, my husband swore that chili had to be greasy to be good, but he shut up when he ate this one - it's all I make now. Hope you enjoy!

    Wendy's Chili (sort of):
    Serves 12 (a little over a cup per serving)

    1 pound extra-lean ground beef
    1 c. chopped onion
    29-ounce can tomato sauce
    29-ounce can kidney beans (with liquid)
    29-ounce can pinto beans (with liquid)
    4-ounce can diced green chilis
    15-ounce can diced or stewed tomatoes (OR, 3 medium tomatoes, chopped)
    2 teaspoons ground cumin
    3 Tablespoons chili powder
    1 teaspoon black pepper
    2 teaspoons salt (optional)
    2 cups water

    Brown the ground beef and onion together, crumbling the beef as it cooks. Drain any fat.
    Combine the beef plus all remaining ingredients, and bring to a simmer. Cook uncovered, stirring every 15 minutes, for 2-3 hours.

    You can vary the amounts of the spices a bit, depending on your *heat* tolerance. We use the above measurements, plus 1 teaspoon red pepper flakes. You may also add chopped jalapeno peppers.

    The recipe specifies adding the liquid from the canned beans. I know those who are watching their sodium usually drain and rinse canned beans, but be aware that the finished product is just a bit different in texture.

    Nutrition information (according to WW Light & Tasty Deluxe):

    593 calories, 8.4g fat, 36.2g fiber = 5 points per serving

    ------------------
    Elizabeth
    170/158/135

  2. #2

    Smile

    MMMM!!! This sounds good! I think I'll make it next week! Yummy!!!!
    I'm Jenny.
    SW-11/30/10 227.4
    CW- 12/1/11 197.4

  3. #3
    Join Date
    Dec 2001
    Location
    Denver, Colorado
    Replies
    232

    Post

    Hi Elizabeth,

    hate to be one to burst a bubble, but

    593 calories, 8.4g fat, 36.2g fiber comes out to 12 points [img]graemlins/ugh.gif[/img] , not 5.....

    fiber is capped at 4 g per serving....
    Joanna

    Ya-Ya Name ~Princess Sparrow Hawk ~

    Recommitted 2-13-04 ~ Lifetime since 9-11-90
    Heaviest weight ~ 135.6 ~ Recommit weight ~ 135.6 (2-13-04)
    Current weight ~ 120.9 (8-27-04)

    WW goal ~ 105, My goal ~ 99 (my weight when I made lifetime - I'm 4' 11" tall!!)



    ~~~ "Nothing's forgotten. Nothing is ever forgotten." ~~~ Robin of Sherwood

  4. #4

    Post

    Maybe it's a typo?

    I made this same recipe at Christmas using 96% fat free ground beef and running it through Mastercook came up with 253 calories, 4g fat, 25g protein, 30g carbohydrate, 7g fiber, 44mg cholesterol, 1364mg sodium or 5 points per serving/12 servings.

    Lisa
    Lisa
    ~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~: ~:~:~:~:~:~:~:~:~
    "How many times must you fall and then get back up before reaching the goal? Do it as many times as it takes." CW

  5. #5
    raidermom Guest

    Post

    It must've been a typo...I just ran it thru Mastercook:

    * Exported from MasterCook *

    Wendy's Chili

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound ground beef, extra lean
    1 cup onion -- chopped
    29 ounces tomato sauce
    29 ounces kidney beans, canned -- undrained
    29 ounces pinto beans, canned -- undrained
    4 ounces diced green chiles -- canned
    15 Ounces diced tomatoes -- canned; or stewed tomatoes or 3 medium tomatoes, chopped
    2 teaspoons ground cumin
    3 tablespoons chili powder
    1 teaspoon black pepper
    2 teaspoons salt -- optional
    2 cups water

    Brown the ground beef and onion together, crumbling the beef as it cooks. Drain any fat.
    Combine the beef plus all remaining ingredients, and bring to a simmer. Cook uncovered, stirring every 15 minutes, for 2-3 hours.


    - - - - - - - - - - - - - - - - - - -

    Per serving: 241 Calories (kcal); 8g Total Fat; (27% calories from fat); 15g Protein; 30g Carbohydrate; 26mg Cholesterol; 1354mg Sodium; 7g Dietary Fiber
    Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

    NOTES : You can vary the amounts of the spices a bit, depending on your *heat* tolerance. We use the above measurements, plus 1 teaspoon red pepper flakes. You may also add chopped jalapeno peppers.

    The recipe specifies adding the liquid from the canned beans. I know those who are watching their sodium usually drain and rinse canned beans, but be aware that the finished product is just a bit different in texture.

  6. #6
    Join Date
    Aug 2001
    Location
    On the sunny Gulf Coast of Alabama
    Replies
    328

    Post

    We have been making this chili for years. I think I got the original recipe off of this website. I always drain, rinse and blot beef to remove as much fat as possible. Since I don't know the points for drained, rinsed and blotted ground beef I have always counted the recipe as 5 points also. Sometimes we add extra beans to make it stretch farther. Still count it as 5 points per cup. It is a favorite at our house and it really does taste a lot like Wendy's chili, which has always been a favorite recipe of ours.
    Susan
    SW 251.5/CW 241.5/GW 145

  7. #7

    Default Re: My husband's favorite chili!

    This sounds great, only 5 points, right? Thanks, Trix143

  8. #8
    Join Date
    Mar 2004
    Location
    Jacksonville, FL
    Replies
    810

    Default Re: My husband's favorite chili!

    Wouldn't this be totally core?

    And I wonder if it would be good with TVP subbed for the ground beef... Hmmmm.... we might have to try it.

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