COOK'S CORNER ENJOY CHILI WITHOUT WAITING IN LINE.

Byline: Natalie Haughton Food Editor

Lonella Bohannan is in luck. Readers came to the rescue with a couple of different variations on the Wendy's Chili theme. A recipe from Todd Wilbur's ``Top Secret Recipes'' cookbook clones the version served at the chain. According to Wilbur, Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened. Although the recipe has changed a bit over the years, Wilbur's version below is a copy of one served in the early '90s.

Vivien Wynner sent along another recipe that she finds similar to Wendy's and has always enjoyed.

Top either with chopped onions, shredded cheese and a dollop of sour cream, if desired. Hungry diners will be asking for seconds!

WENDY'S STYLE CHILI FROM TOP SECRET RECIPES

(Shared by Marlene Carson, Newhall and Ruth Nebron, Valley Glen)

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

1/2 cup diced green chiles (2 chiles)

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

Brown ground beef in a skillet over medium heat; drain off fat. Using a fork, crumble beef into pea-size pieces.

In a large pot, combine beef and all remaining ingredients; heat to simmering over low heat. Cook, 2 to 3 hours, stirring every 15 minutes. Serve topped with chopped onion and shredded Cheddar cheese, if desired. Makes about 12 servings.

From ``Top Secret Recipes,'' by Todd Wilbur.

RAINY DAY CHILI

(Shared by Vivien Wynner, Sherman Oaks)

2 medium onions, chopped

1 green pepper, coarsely chopped

1 tablespoon vegetable oil

2 pounds ground beef (OR ground turkey)

1 (1-pound) can stewed tomatoes

1 (15-ounce) can tomato sauce

1/2 cup ketchup

1 tablespoon chili powder (OR to taste)

2 teaspoons salt (optional)

1/4 teaspoon pepper

2 (1-pound) cans kidney beans, partially drained

Cook onions and peppers in oil in a large pot or dutch oven, until tender but not wilted. Remove.

Brown ground meat, stirring lightly to break up. Simmer until meat loses red color. Drain off excess fat. Return onions and peppers to pot.

Add tomatoes and remaining ingredients except beans. Simmer, uncovered, 30 minutes, stirring occasionally. Add kidney beans and simmer an additional 15 minutes.

Serve topped with shredded cheese and/or sour cream, if desired. Makes about 2 1/2 quarts.

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Does anyone have a recipe for Parker House rolls made with Jell-O Golden Egg Custard Mix? A friend thought she had given me the recipe years ago, but I've never heard of it.

- Jeanne Willis

Woodland Hills

I'm looking for a good brunch recipe that does not include chicken or any part of an egg - which also means no mayo or other foods that are made with eggs.

- Vivien Wynner

Sherman Oaks