Wendy’s Chili Save this recipe for a crisp fall day

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.

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