Chili

I love Wendy's chili and this is my homemade way better version of it. Enjoy!

Ingredients

• 1 pound freshly ground beef 
• 1 pound ground sausage
• 4 cups (1 quart) tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can chili beans
• 1 medium onion, chopped (about 1½ cups)
• 1/2 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup chili powder
• 1 teaspoon cumin 
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper 

Instructions

In a frying pan, brown the ground meats. Put the meat and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.

Pumpkin Cheesecake

This is my super freaking blow your mind amazing pumpkin cheesecake. I almost debated not sharing this recipe its that freaking awesome. Maybe making it my legacy or something but anywho I decided to be nice lol.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees
2. Combine the graham cracker crumbs,2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate 5 to 6 hours or overnight. Best overnight.