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Wendy's Chili
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| Wendy's Chili | |
| 2 pounds | fresh ground beef |
| 1 quart | tomato juice |
| 1 (29 ounce) can | tomato puree |
| 1 (15 ounce) can | red beans, drained |
| 1 (15 ounce) can | pinto beans, drained |
| 1 large | onion, (1 1/2 cup), chopped |
| 1/2 cup | celery, diced |
| 1/4 cup | green pepper, diced |
| 1/4 cup | chili powder, (you may want to use less, some people find this is too much) |
| 1 teaspoon | cumin, (if you like real flavor, add more) |
| 1 1/2 teaspoon | garlic powder |
| 1 teaspoon | salt |
| 1/2 teaspoon each: | |
| black pepper | |
| oregano | |
| sugar | |
| 1/8 teaspoon | cayenne pepper |
Instructions
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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