Wendy’s Chili – Save this recipe for a crisp fall day…

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Chili is one of those meals that you either love or hate.

Some people really love it, others cannot stand it.  I am in the middle.  I neither love or hate it, but when I love one recipe, I cannot stop making that one.  I really detest store bought chili because it usually has an unnecessary spice that I am not fond of and has too many veggies and too little beans.  I want more of it the other way around. That is why I decided to find my own recipe for this.

When making chili, I always want something that is easy.  The point of making chili is to have a simple, one-pot dinner that can be made in no time or at least takes time, but I can just walk away from it and let it do its thing.  Those are my type of recipes.



Now, this recipe only has easy ingredients, just how I like it.  It is also made in under 20 minutes, which means I can get home from a long day at work, throw all these ingredients into a pot and let its magic happen.  I do not need to worry about what is happening and what I have to do.  It cooks itself up for me all on its own.

To Make this Recipe You’Il Need the following ingredients:


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



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.

Source : allrecipes.Com

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