Kathleen Riemer Recipe

Wendy's chili

By Kathleen Riemer darkinsanity

Recipe Rating:

Kathleen's Story



2 pounds fresh ground beef
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
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
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 Step-By-Step

n 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.

About this Recipe

Course/Dish: Chili

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Melissa Ruffner Melissa_Ruffner
Nov 18, 2014
I am attempting to see how many this will feed?
Lisa Kulczycki cat440z
Oct 27, 2014
This chilli was great, everyone loved it and there were no leftovers.
Jan 30, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
Nancy Cullen Kylesmom1028
Oct 29, 2013
I have a pot of this simmering on the stove right now to give to a friend who is having knee surgery tomorrow. I will let you know how it turns out!
Bethany Mentzer Bethany_Mentzer
Oct 24, 2013
How many people does this recipe apprx feed? I want to make it for a halloween bash.