Prep 15 mins
Cook 2 hrs 30 mins
This is a version of the famous "Wendys" restaurant chili. It is a popular version most familiar to midwesterners. An all around good recipe.
- 2 lbs lean ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans, rinsed
- 1 (29 ounce) can pinto beans, rinsed
- 1 cup diced onion
- 1⁄2 cup diced green chili pepper (2-3 chilis)
- 1 cup diced celery (3-4 stalks)
- 4 medium tomatoes, diced
- 2 teaspoons cumin powder
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups tomato juice or 2 cups v 8 vegetable juice
- 1 cup water
- Brown the ground beef in chili pot over medium heat.
- Drain excess fat.
- Add remaining ingredients.
- cook on medium high heat until it simmers.
- Stir about every 15 minutes, for 2 to 3 hours.
- Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.
Not kidding when they say it taste just like Wendy's! (although I noticed there was no ingredient listing for fingers.. hehehe). Used 1/2 and 1/2 - beef and ground turkey, tasted same. DID have to adjust the liquid amts. Definitely does not call for enough, need about double that, depending on the consistency you prefer. Purchased a liter tin of veg. juice. used the 2 cups it called for, and the 1 cup of water, ended up adding the remaining veg. juice (about 2 cups) and another cup and a half of water. Also when you add the raw veggies in it might seem doubtful that it will reach the same texture of wendy's but cook it for the amount of time listed and they do start to break down and become soft. ONly noticed this b/c usually you sautee the onions with the meat prior to the liquid stage. Flavor is great and it makes 12 HEALTHY servings - have a LG stockpot.