Ingredients
- ·2 pounds fresh ground beef
- ·1 quart tomato juice
- ·1 (29-ounce) can tomato purée
- ·1 (15-ounce) can red kidney beans, drained
- ·1 (15-ounce) can pinto beans, drained
- ·1 medium-large onion, chopped (about 1 1/2 cups)
- ·1/2 cup diced celery
- ·1/4 cup diced green bell pepper
- ·1/4 cup chili powder (use less for milder chili)
- ·1 teaspoon ground cumin (use more for real flavor)
- ·1 1/2 teaspoons garlic powder
- ·1 teaspoon salt
- ·1/2 teaspoon ground black pepper
- ·1/2 teaspoon dried oregano
- ·1/2 teaspoon sugar
- ·1/8 teaspoon cayenne pepper
How to Make Wendy’s chili
n a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
