Wendy’s Chili

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 1½ cups)

½ cup diced celery

¼ cup diced green bell pepper

2 Tbsp chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1½ teaspoons garlic powder

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon sugar

1/8 teaspoon cayenne pepper



In 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 1½ hours, stirring every 15 minutes.



Notes

You can also cook this in a slow cooker on low for 3 to 4 hours.