Thursday, September 21, 2023
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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  1. No oregano!! Use red beans instead of kidney or roach beans. Use sorghum instead of sugar. Watkins chili powder has the best flavor. Sweet Visalia onions great for chili. Mclhennys hot sauce instead of red pepper flakes

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