Course: Main
Tags: Paul's
Wendy's Chili
Save this recipe for a crisp fall day ♥
You can also cook this in a slow cooker on low for 3 to 4 hours.
Source
Paul downloaded this off Facebook
Ingredients
| 2 pounds | ground beef |
| 1 quart | tomato juice |
| 1 (29-ounce) can | tomato purée |
| 1 (15-ounce) can | red kidney beans, drained |
| 1 (15-oz) can | pinto beans, drained, |
| 1 medium, about 1 ½ cups | onion, chopped |
| ½ cup | diced celery |
| ¼ cup | diced green bell pepper |
| ¼ cup, use less for milder chili | chili powder |
| 1 teaspoon, use more for real flavor | ground cumin |
| 1½ teaspoons | garlic powder |
| 1 teaspoon | salt |
| ½ teaspoon | ground black pepper |
| ½ teaspoon | dried oregano |
| ½ teaspoon | sugar |
| ⅛ teaspoon | cayenne pepper |
Bust Out
| large skillet | |
| 6-quart pot |
Steps
- In a large skillet, brown the ground beef. Drain off the fat.
- Put the beef and the remaining ingredients in a 6-quart pot.
- Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
Rest: tomato juice, tomato purée, red kidney beans, drained, pinto beans, drained,, onion, chopped,diced celery, diced green bell pepper, chili powder, ground cumin, garlic powder , salt, ground black pepper, dried oregano, sugar, cayenne pepper