Two pounds of freshly ground beef
One quart of tomato juice
One 29-oz can of tomato purée
One 15-oz can of drained red kidney beans
One 15-oz can of drained pinto beans and one medium-large diced onion (about 1 1/2 cups)
Half a cup of celery, chopped
1/4 cup of green bell peppers, chopped
1/4 cup of chili powder; for softer chili, use less.
One teaspoon of ground cumin (for a stronger taste, use more)
Garlic powder, 1 1/2 tablespoons
Half a teaspoon of ground black pepper and one teaspoon of salt
Half a teaspoon of oregano, dried
Half a teaspoon of sugar
One-eighth teaspoon of cayenne
How To Wendy’s chili Recipe
The ground beef should be browned in a big skillet. Remove the fat by draining. Fill a 6-quart saucepan with the beef and the rest of the ingredients. Simmer the chili for 1 to 1 1/2 hours with a lid on, stirring every 15 minutes. This can also be cooked for three to four hours on low in a slow cooker.
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