"Wendy's" Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. 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 to 3 hours.

Makes about 12 servings.

Chili Sauce

1 cup tomato sauce
1/4 cup brown sugar
2 tbsp vinegar
1/4 tsp cinnamon
dash of ground cloves
dash of ground allspice

= 1 cup chili sauce

Chili con Queso

1/2 cup chopped onion
1 1/2 teaspoon onion flakes
2 tablespoons water
14 1/2 ounces can stewed tomatoes, undrained
4 oz.canned chopped green chiles
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon (more if desired) hot pepper sauce
1/2 cup shredded Monterey Jack cheese
8 ounces cream cheese

Combine onion, garlic flakes, and water in medium saucepan; cook over medium heat until onion is tender and water has evaporated. Stir in tomatoes, chiles, chili powder, salt, and hot sauce. Cook until hot, stirring occasionally. Add cheeses and heat until melted, stirring constantly. Serve hot.