Wendy's Chili.
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
1 medium-large onion, chopped (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 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
Instructions:
Brown the Ground Beef:
In a large skillet, cook the ground beef over medium heat until it's fully browned. Make sure to break up the beef into small crumbles as it cooks. Once browned, drain off any excess fat.
Combine Ingredients:
In a 6-quart pot, add the cooked ground beef, tomato juice, tomato purée, drained kidney beans, pinto beans, chopped onion, diced celery, and green bell pepper.
Add the Seasonings:
Stir in the chili powder, ground cumin, garlic powder, salt, black pepper, dried oregano, sugar, and cayenne pepper. Mix everything together until well combined.
Simmer the Chili:
Cover the pot and let the chili simmer over low heat for 1 to 1 1/2 hours. Stir the chili every 15 minutes to ensure even cooking and to prevent it from sticking to the bottom of the pot. The longer it simmers, the more the flavors will meld together.
Alternative Cooking Method:
If you prefer using a slow cooker, transfer the browned beef and all the ingredients into a slow cooker. Cook on low for 3 to 4 hours, stirring occasionally.
Serve and Enjoy:
Once the chili is ready, serve it hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions. Pair it with cornbread or crackers for a complete meal.