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
1n 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.
Cassie * 1lovetocook1x - Sep 20, 2013
There is a beautiful picture of this that I took when I made it, on Carol Perricone's recipe...this chili is delish! Tastes just like Wendys..
Ann Agostini droopy12 - Sep 25, 2013
I have been looking for a good Chili recipe for a long time. Just spotted this one. My family loves Wendy's Chili. I can't wait to make this. Let you know what we think. Thanks
Bethany Mentzer Bethany_Mentzer - Oct 24, 2013
How many people does this recipe apprx feed? I want to make it for a halloween bash.
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!
Bobby Webb Bobdoescooking - Jan 30, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)