Monday, October 28, 2013

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 1 1/2 cups) 
1/2 cup diced celery 
1/4 cup diced green bell pepper 
1/4 cup chili powder (use less for milder chili) 
1 teaspoon ground cumin (use more for real flavor) 
1 1/2 teaspoons 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 
(P.S. I would substitute ground turkey for the ground beef) ... 


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 1 1/2 hours, stirring every 15 minutes. 
You can also cook this in a slow cooker on low for 3 to 4 hours. 

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