Wendy’s-style chili
Ingredients:
– 2 pounds of fresh ground beef
– 1 quart of tomato juice
– 1 (29-ounce) can of tomato purée
– 1 (15-ounce) can of drained red kidney beans
– 1 (15-ounce) can of drained pinto beans
– 1 medium-large onion, chopped (approximately 1 1/2 cups)
– 1/2 cup of chopped green bell pepper
– 1/4 cup of chopped celery (optional)
– 1 (14.5-ounce) can of diced tomatoes
– 2 teaspoons of ground cumin
– 3 tablespoons of chili powder
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 1/2 teaspoon of oregano
– 1/2 teaspoon of sugar
– 1/2 teaspoon of garlic powder
– 1 cup of water
Instructions:
In a large pot over medium-high heat, brown the ground beef, draining any excess fat. Add the chopped onions, green bell pepper, and optional celery, cooking for 3-5 minutes until they soften. Incorporate the tomato juice, tomato purée, and diced tomatoes, stirring well. Next, add the drained kidney and pinto beans, followed by the seasonings: cumin, chili powder, salt, black pepper, oregano, sugar, and garlic powder. Mix in 1 cup of water to achieve your desired consistency. Bring the mixture to a boil, then lower the heat and cover, allowing it to simmer for 1-2 hours while stirring occasionally. Taste and adjust the seasoning as necessary. Serve hot with crackers, shredded cheese, or sour cream.
This recipe is excellent for meal prepping or freezing any leftovers. Enjoy your homemade version of Wendy’s chili!
