Sziasztok, szia Gertrud!

At 02:30 2003.02.13. CET, you wrote:
>Cserebe nem tudja valaki a "Vendizz" fele chili receptjet?

Szerintem ezen a website-on tuti fenn van:
http://www.topsecretrecipes.com/recipesI.htm

Talaltam meg egy kedvencek koze eltett linket, esetleg kukkants ra erre is. 
http://www.bbonline.com/recipe/index.html

A kusza :-) archivumomban talaltam egy ilyen chili receptet, de megmondom
oszinten, fogalmam sincs, mikor es honnan mentettem le. Elnezest az angolul
nem tudoktol, de most nincs idom leforditani. Gertrud, ha jol emlekszem Te
tudsz angolul, ugye? 

---
Wendy's Chili      

           Here's a favorite recipe for chili that clones the stuff served at 
      the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this 
      chili since 1969, he year the first Wendy's opened its doors. Over the 
      years the recipe has changed a bit, but this version here is an amazing 
      copy of the version of chili served in the early 90's. Try topping it
with 
      some chopped onion and cheddar cheese, as you can request in the 
      restaurant. 
      2 pounds ground beef
      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 chilies)
      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 
      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. 
      Tidbits
      For spicier chili, add 1/2 teaspoon more black pepper.
      For much spicier chili, add 1 teaspoon black pepper and a 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. 
---

sziasztok,
Zita