Wendy's Chili

Wendy’s Chili is meaty, hearty, and it’s got just the right amount of spice for those that can't always handle the heat. The next-best-thing to Wendy's chili? This recipe.

Photo by frances n.
A big steaming pot of delicious chili.

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pounds fresh ground beef

  • 1

    quart tomato juice

  • 1

    can (29-ounce) tomato purée

  • 1

    can (15-ounce) red kidney beans, drained

  • 1

    can (15-ounce) pinto beans, drained

  • 1

    medium to large onion, chopped, about 1 1/2 cups

  • 1/2

    cup celery, diced

  • 1/4

    cup green bell pepper, diced

  • 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

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.

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