Tuesday, April 16, 2024
HomeRECIPESWendy’s chili

Wendy’s chili


2 pounds of freshly ground meat
1 quart of tomato juice
1 can (29 ounces) tomato puree
1 15-ounce can of red beans, drained
A 15-ounce can of pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup chopped celery
1/4 cup diced green pepper
1/4 cup chili powder (use less for softer chili)
1 teaspoon ground cumin (use more for the real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon of salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon of sugar
1/8 teaspoon cayenne pepper


In a large skillet, brown the ground meat. Drain the fat. Place meat and remaining ingredients in a 6-quart pot. Cover the pot and allow the chili to simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook it in a slow cooker over low heat for 3 or 4 hours.

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