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 !

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