Wendy’s Chili – Save this recipe for a crisp fall day
This recipe recreates the classic Wendy’s chili, a hearty and flavorful dish. Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 pounds |
| Tomato juice | 1 quart |
| Tomato purée | 1 (29-ounce) can |
| Red kidney beans | 1 (15-ounce) can, drained |
| Pinto beans | 1 (15-ounce) can, drained |
| Onion | 1 medium-large, chopped |
| Celery | 1/2 cup, diced |
| Green bell pepper | 1/4 cup, diced |
| Chili powder | 1/4 cup (adjust to desired spice) |
| Ground cumin | 1 teaspoon |
| Garlic powder | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Cayenne pepper | 1/8 teaspoon (adjust to desired spice) |
Instructions:
- Brown the ground beef in a large skillet. Drain off the fat.
- Transfer the browned beef to a 6-quart pot.
- Add the tomato juice, tomato purée, red kidney beans, pinto beans, onion, celery, green bell pepper, chili powder, ground cumin, garlic powder, salt, ground black pepper, dried oregano, sugar, and cayenne pepper to the pot.
- Cover the pot and simmer for 1-1 1/2 hours, stirring every 15 minutes.
- Alternatively, cook in a slow cooker on low for 3-4 hours.
