Wendy’s Chili

Prep time: 15 min
Cook time: 1 hr 30 min
Total time: 1 hr 45 min
Serves: 1

Ingredients

   2 pounds freshly ground beef
   4 cups (1 quart) tomato juice
   1 (29-ounce) can tomato purée
   1 (15-ounce) can red kidney beans, drained
   1 (15-ounce) can pinto beans, drained ** note new addition
   1 medium onion, chopped (about 1½ cups)
   1/2 cup celery, diced
   1/4 cup green bell pepper, diced
   1/4 cup chili powder (you may want to use less)
   1 teaspoon cumin (if you like real flavor, add more)
   1 1/2 teaspoons garlic powder
   1 teaspoon salt
   1/2 teaspoon black pepper
   1/2 teaspoon dried oregano
   1/2 teaspoon sugar
   1/8 teaspoon cayenne pepper

Instructions

In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes. You an also put this in the crock pot on low for 3 to 4 hours while the chili simmers.