Wendy’s Chili

You’ll Need:

2 pounds of fresh ground beef.
1 quart tomato juice.
1 (29 ounce) can of tomato purée.
1 (15 ounce) can of drained kidney beans.
1 (15 ounce) can of drained pinto beans.
1 chopped medium large onion.
½ cup of diced celery.
¼ cup of diced green bell pepper.
¼ cup of chili powder.
1 tsp of ground cumin.
1 ½ tsps of garlic powder.
1 tsp of salt.
½ tsp of ground black pepper.
½ tsp of dried oregano.
½ tsp of sugar.
⅛ tsp of cayenne pepper.

How to:

Brown the ground beef in a large stock pot. Halfway through the cook time, add in the celery and bell pepper and cook until they are tender. Drain off any excess grease.
Add in the remaining ingredients except for the cheese and the crackers. Stir to combine.
Bring the mixture to a boil, reduce the heat and cover and simmer for approximately 30 minutes to combine all the flavors.
Serve topped with the shredded cheddar cheese with the crackers and enjoy!

RECIPE NOTES

Refrigerate the leftovers in an air tight container for up to 5-7 days.

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You’ll Need:

RECIPE NOTES

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