WENDY’S CHILI RECIPE

While this chili is absolutely delicious, I’ve since posted my favorite chili recipe ever. It’s the time I make it all fall and winter long, so I invite you to check it out!

Details:

• Prep Time: 15 mins
• Cook Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Servings: 10
• Yield: 10 servings

Ingredients:

• 2 pounds beef fresh ground
• 1 liter tomato juice 1 (29 oz)
• 1 can tomato (15 ounces)
• 1 Can red kidney beans, drained 1 (15 ounce)
• 1 Can beans, drainer 1
• 1 onion, chop (about 1 1/2 cups)
• 1/2 cup celery cut into cubes
• 1/4 cup green pepper, cut into cubes
• 1/4 cup chili powder (use less for mild chili)
• 1 teaspoon ground cumin (use more for true flavor)
• 1/2 teaspoon 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:

1. In a large skillet, brown the minced meat. Filter the fat.
2. Place the beef and remaining ingredients in a 6-quart saucepan.
3. Cover the pot and allow the chilies to simmer for 1 to 1½ hours, stirring every 15 minutes.

Enjoy !