Wendy's chili

Find more recipes at: facebook.com September 14, 2013

Wendy's chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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 1½ cups) ½ cup diced celery ¼ cup diced green bell pepper ¼ cup chili powder (use less for milder chili) 1 teaspoon ground cumin (use more for real flavor) 1½ teaspoons garlic powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried oregano ½ teaspoon sugar ⅛ teaspoon cayenne pepper

Directions

Directions 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 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours. 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 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.


Nutrition

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