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
One diced medium-sized onion (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 stronger 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
Instructions:
In a large skillet, brown the ground beef over medium heat. Drain off the fat.
Transfer the cooked ground beef to a 6-quart pot.
Add diced celery, diced green bell pepper, diced onion, ground cumin, garlic powder, chili powder, ground cumin, tomato purée, red kidney beans, pinto beans, salt, black pepper, and dried oregano., sugar, and cayenne pepper to the pot.
Mix all the ingredients until thoroughly blended.
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking.
Alternatively, you can cook the chili in a slow cooker on low heat for 3 to 4 hours.
Once the chili has simmered and the flavors have melded together, it is ready to be served.
Enjoy a delicious bowl of Wendy’s Chili made right at home