Wendy’s Chili with Beans (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds fresh ground beef
02 - 1 quart tomato juice
03 - 29 ounces tomato purée
04 - 15 ounces red kidney beans, drained
05 - 15 ounces pinto beans, drained
06 - 1 1/2 cups chopped onion (medium-large)
07 - 1/2 cup diced celery
08 - 1/4 cup diced green bell pepper

→ Seasonings

09 - 1/4 cup chili powder
10 - 1 teaspoon ground cumin
11 - 1 1/2 teaspoons garlic powder
12 - 1 teaspoon salt
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon sugar
16 - 1/8 teaspoon cayenne pepper

# Instructions:

01 - In a large skillet, brown the ground beef. Drain off the fat.
02 - Place the browned beef and remaining ingredients into a 6-quart pot.
03 - Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
04 - Alternatively, cook the chili in a slow cooker on low for 3 to 4 hours.

# Notes:

01 - Adjust the chili powder and cayenne pepper amounts to match your spice preferences.
02 - This dish is excellent for meal prepping and storing leftovers.
03 - Enhance flavor by adding shredded cheese, sour cream, or chopped green onions as toppings.

Back