Prep 10 mins
Cook 1 hr 30 mins
For fast food lovers from an online source posted in response to a recipe request.
- 907.18 g fresh ground beef
- 946.0 ml tomato juice
- 822.13 g can tomato puree
- 425.24 g can red beans, drained
- 354.88 ml chopped onions
- 118.29 ml celery, diced
- 59.14 ml green pepper, diced
- 59.14 ml chili powder
- 4.92 ml cumin (more if desired)
- 7.39 ml garlic powder
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml oregano
- 2.46 ml sugar
- 0.59 ml cayenne pepper
- 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.
Very nice chili that is surprising like Wendy's. The chili powder used makes a lot of difference. I used HEB bulk San Antonio chili powder. For you guys who are not in Texas, San Antonio powder is "sweeter" with less pungency. The chili is "gentle" - my family likes it milder than I do. Personally, I like butt burning chili - this is not it. For those who want a kinder, gentler chili, this is really good.
Had to make do with a small can of tomato paste in a quart of water & a can of diced tomato - what a wonderful recipe! We thought it was a good new addition to our chili stable. I did use a 1 pound bag of red kidney beans to the 2 lbs ground beef - so ours may have been "beanier". Only mildly spicy - good for folks who are not chiliheads but appreciate a balanced bowl of chili. After browning the meat & boiling then soaking the red beans I threw it all in the slow cooker for 4 hours on high. Served with eastern NC (sweet) cornbread - perfect. Thanks Molly 53 for a keeper recipe enjoyed by all.
Thank you so much for this recipe! I live overseas now and missed Wendy's chili, and now I can have it whenever I want. It's fab.