Wendy's Chili

By francesn

Wendy’s Chili is meaty, hearty, and it’s got just the right amount of spice for those that can't always handle the heat. The next-best-thing to Wendy's chili? This recipe.

Ingredients

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 can (29-ounce) tomato purée
• 1 can (15-ounce) red kidney beans, drained
• 1 can (15-ounce) pinto beans, drained
• 1 medium to large onion, chopped, about 1 1/2 cups
• 1/2 cup celery, diced
• 1/4 cup green bell pepper, diced
• 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

Preparation

Step 1

In 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.