Wendy's Chili

Photo: Bprivett03

Yield: 1 serving
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  • 2 pound(s) Ground Beef
  • 1 quart(s) Tomato Juice
  • 1 can(s) Tomato Puree (29 Ounces)
  • 1 can(s) Red Beans (15 Ounces) Drained
  • 1 can(s) Pinto Beans (15 Ounces) Drained
  • 1 1/2 cup(s) Chopped Onion (Or just large onion)
  • 1/2 cup(s) Celery Diced
  • 1/4 cup(s) Green Pepper Diced
  • 1/4 cup(s) Chili Powder (May want to use less, Some say it is too much)
  • 1 teaspoon(s) Cumin (If you like real flavor add more)
  • 1 1/2 teaspoon(s) Garlic Powder
  • 1 teaspoon(s) Salt
  • 1/2 teaspoon(s) Black Pepper
  • 1/2 teaspoon(s) Oregano
  • 1/2 teaspoon(s) Sugar
  • 1/8 teaspoon(s) Cayenne Pepper


  1. 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.
April 2013

This recipe is a personal recipe added by Bprivett03 and has not been tested or endorsed by MyRecipes.

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