Wendy’s Chili
Wendy’s® makes this classic recipe fresh every day, and you can do the same. Tomato juice really enhances the flavor of this chili, as does the chili powder, though you may want to start off with a little less chili powder. I find that ¼ cup isn’t too hot, but is very flavorful.
Yield: 12 servings.
- 2 pounds freshly ground beef
- 4 cups (1 quart) tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 medium onion, chopped (about 1½ cups)
- 1/2 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup chili powder (you may want to use less)
- 1 teaspoon cumin (if you like real flavor, add more)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
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